1
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I'm back on the hunt for the UK's

2
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next top food and drink
entrepreneur,

3
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so have hand-picked 12 amazing
contenders, each with an incredible

4
00:00:08,680 --> 00:00:09,895
up-and-coming business.

5
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I want to invest £150,000
of my own cash into one of them

6
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and catapult their business
to the next level.

7
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But I'm not giving the money away
easily.

8
00:00:18,960 --> 00:00:20,575
They'll need to earn it.

9
00:00:20,600 --> 00:00:24,575
This is not good picture any more.
This is like a horror movie.

10
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What's all that behind the table?

11
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So I'm setting my contenders
a series of food

12
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and drink-related challenges...
We want our drinks!

13
00:00:33,680 --> 00:00:35,815
It's fine. It's not fine.

14
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It's a BLEEP show. Oooh!

15
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...which will test them
on every element of the industry.

16
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Close up, please. Does anyone like
hot sauce?

17
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What have I done?
I want to collaborate.

18
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But you are not listening.

19
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Only one of them will make
the grade.

20
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Who'll be my future food star?

21
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This program me contains
strong language.

22
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Previously... You 12 will be hosting
your own exclusive banquets.

23
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ALL: Cheers.
It's on fire! Oh!

24
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Maybe about six... Mm, I'm not sure.

25
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Ancl what's these again?
She seems so nervous.

26
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Nobody is setting a standard,
and I'm begging for a standard.

27
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If you've given up, I'll take over.

28
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I was overwhelmed, but I stick
by the decisions that I made.

29
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If you're not happy with me
next week, kick me out.

30
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I should be given the chance
to lead a team

31
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and show you what I'm made of.

32
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This competition may be too much,
too soon for you.

33
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Sophie, we're done.

34
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Here we go.

35
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Oh, smell that fresh air.
That fresh... Yeah.

36
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What is happening, then, folks?
Wrestling sharks.

37
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Counting puffins.

38
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It's definitely something
water-related. It has to be.

39
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No, it has to be. Deep-sea fishing.

40
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Now, this week, I've asked
the contenders to meet me here in

41
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Anglesey, Wales, a real hidden gem
in the UK food and drink industry.

42
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Now, this week is all about quality
control.

43
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If you're going to be a success
in business,

44
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you need to be consistent
and have a real eye for detail.

45
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Oh, I can see his speedboat.
Here he comes.

46
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Try and remain calm.

47
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Here he is! Oh! Ah!

48
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Yay. Ooh la la.

49
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Good morning!
ALL: Good morning.

50
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How are we? Good.
Are we ready to go again?

51
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ALL: Yes.

52
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Now, I've invited you here
to beautiful Anglesey.

53
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That sea out there is
absolutely filled with stunning

54
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fish and seafood.

55
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But today, it's the seaweed
that I'm interested in. Lovely.

56
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Today's challenge is
all about quality control.

57
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I want you to identify
and collect three types

58
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of high-grade, delicious

59
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seaweed by hand.

60
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Now, you'll be in three teams.

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Four, four and three.

62
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Let's have Kier. Yeah.

63
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Naomi, Flo, and Hebe.

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You are the Red team.

65
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Craig, Sam, Amy, and Andy.

66
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You are the Blue team.

67
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Which leaves Gary, Rachel, and Kris.

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You're the Yellow team.

69
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You'll want to win this challenge
today because the winning team gets

70
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a huge advantage
in tomorrow's big challenge.

71
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What is it, Gordon?

72
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I'll tell you...

73
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...tomorrow. Ah.

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LAUGHTER

75
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Good luck. Off you go. Let's go.
Come on!

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CHEERING

77
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SCREAMING

78
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Oh, my eyelashes!

79
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She's losing her eyelashes!

80
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SCREAMING

81
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My name is Sam.

82
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I own Hot N juicy Shrimp LDN,

83
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and we make amazing seafood grills.

84
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I started in my brother's kitchen
and then...

85
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SHE IMITATES EXPLOSION

86
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...to now catering
to hundreds of people every weekend.

87
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I would love for
Hot N juicy Shrimp sauce

88
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to be in every cupboard, worldwide.

89
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I don't compromise when it comes
to quality.

90
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For me, it's go hard or go home.

91
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SCREAMING

92
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I've sent the contenders
to Penmon Point,

93
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on the north-east coast
of Anglesey.

94
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One of the most sustainable food
sources around, the seaweed industry

95
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is estimated to be worth
an incredible £12 billion a year.

96
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I think our main challenge at
the moment is getting the gear on.

97
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And with over 650 different species
on these beaches, there is money

98
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to be made.

99
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So, does anyone know how you collect
seaweed, then? Hustle.

100
00:05:10,640 --> 00:05:12,535
Hustle for that seaweed. Literally.

101
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If you can identify the right ones.

102
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How do we do this? It's annoying me.

103
00:05:17,440 --> 00:05:21,135
You look like a gnome. My cranium's
a bit too big for this one.

104
00:05:23,680 --> 00:05:26,375
I'm Kris, and I'm the founder
of Rejuvenation Water.

105
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We are a coffee pod business.

106
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Everything from, like, keto coffee,
even match a within a pod.

107
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I'm not one to back down
from confrontation, especially

108
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if I think I'm right.

109
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But then I think you've got to be
very persuasive.

110
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I think if you're too alpha plus
in that kind of situation,

111
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then, you just end up butting heads
with people.

112
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It's not necessarily the best way
for me to win this competition.

113
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To help me judge this challenge,

114
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I've enlisted the services
of Christian Berger, one

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of the co-founders of Pebl,
the first seaweed hatchery in Wales.

116
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Christian. Good to see you, sir.
How are you doing?

117
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Very well, indeed, thank you.

118
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So, seaweed is growing in abundance
across all these little coves.

119
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Yeah. So, because we've got
over 650 different species,

120
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if we can harvest different ones at
different times of year, we can have

121
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seaweed as a food all year round,
which makes it very sustainable.

122
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Sure. In terms of the three types
of species of seaweed today

123
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for the contenders, what are they
going to be looking for?

124
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First of all, Dulce. Dulce.
Deep red or purple. You've got

125
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very smooth blades.
Ancl these round, fingery lobes.

126
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Beautiful. The second one?

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Sea lettuce. Bright green.

128
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It's a green type of seaweed.
It's almost transparent.

129
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So, Dulce, sea lettuce.

130
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And the third one? Sugar kelp.

131
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This is a baby, but that will
grow up to two or three metres.

132
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Wow. What's your favourite?
I'm a big fan of Dulce.

133
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When you dry it and fry it,
it tastes very much like bacon.

134
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Really?

135
00:06:54,080 --> 00:06:56,615
The DLT. Look at that thing.

136
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Bacon of the sea.

137
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There's a really nice, salty taste
to the seaweed, which is lovely.

138
00:07:05,360 --> 00:07:08,495
Best thing to do is close your eyes
and just imagine it's

139
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the arse end
of a royal Berkshire pig.

140
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CHRISTIAN LAUGHS

141
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Mm!

142
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Right. Are we feeling good?
ALL: Yeah.

143
00:07:21,320 --> 00:07:26,175
So, I said earlier, I want each team
to select one perfect sample

144
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of three specific seaweeds.

145
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But Christian and I are not
going to show you any examples.

146
00:07:32,280 --> 00:07:34,495
We're going to describe them.

147
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Oh.

148
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Dulce is a deep purple in colour,
a child's hand in size.

149
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You will find Dulce in dark,
shaded, cool areas.

150
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Sea lettuce is a luminous green.

151
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It's very thin.

152
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It's very delicate,
almost transparent.

153
00:07:53,840 --> 00:07:57,415
Sugar kelp has some ripples
all along its surface.

154
00:07:57,440 --> 00:08:02,655
And I want you to collect one strand
of sugar kelp, with a minimum

155
00:08:02,680 --> 00:08:05,415
of 20cm in length.

156
00:08:05,440 --> 00:08:07,815
Now, I'm giving you ten minutes.

157
00:08:09,400 --> 00:08:14,295
You make one cut, and
that's the sample you must keep.

158
00:08:14,320 --> 00:08:16,935
No waste, no second chances.

159
00:08:16,960 --> 00:08:19,215
Understood? Yes. Yes. Yes.

160
00:08:19,240 --> 00:08:22,215
Your ten minutes start now.

161
00:08:22,240 --> 00:08:24,775
Let's go. Ah!

162
00:08:24,800 --> 00:08:27,015
Come on, team. Wait, we need to be
organised.

163
00:08:27,040 --> 00:08:29,215
I'm going to take the lead
on this task. OK.

164
00:08:29,240 --> 00:08:31,575
He said last week that he didn't
see the fire, so I'm going

165
00:08:31,600 --> 00:08:32,815
to bring the fire.

166
00:08:32,840 --> 00:08:35,815
So it's probably best if four pairs
of eyes on the same thing,

167
00:08:35,840 --> 00:08:38,735
about three and a half minutes, move
on and try to do the same thing.

168
00:08:38,760 --> 00:08:41,695
Ten minutes is going to fly by. Ah!

169
00:08:41,720 --> 00:08:43,375
Ooh la la!
LAUGHTER

170
00:08:43,400 --> 00:08:45,615
I think this is the sugar kelp.

171
00:08:45,640 --> 00:08:48,215
First on the menu is the sugar kelp.

172
00:08:49,320 --> 00:08:51,935
Didn't he say that it's got dimples
that runs all the way along?

173
00:08:51,960 --> 00:08:54,975
Oh, but look. See here? See here?
There's a little hole in that, too.

174
00:08:55,000 --> 00:08:57,255
Quality control is essential.

175
00:08:57,280 --> 00:09:00,255
And as well as identifying
the correct species, the teams

176
00:09:00,280 --> 00:09:02,935
need to collect perfect samples.

177
00:09:02,960 --> 00:09:04,455
We've got loads of kelp around here.

178
00:09:04,480 --> 00:09:06,615
Looking out for nothing growing
on it, no blemishes.

179
00:09:06,640 --> 00:09:08,935
This is all scratched.
Anything near the rocks,

180
00:09:08,960 --> 00:09:11,695
I think it's going to be
really scratched and damaged.

181
00:09:11,720 --> 00:09:14,615
So this is a very long piece
of kelp, but it's a bit

182
00:09:14,640 --> 00:09:16,775
sort of gnarled.

183
00:09:16,800 --> 00:09:19,655
This one looks quite healthy
right up until the end.

184
00:09:19,680 --> 00:09:22,015
The colour looks more uniform
on this one. Yeah, yeah.

185
00:09:22,040 --> 00:09:23,735
So we'll go with that.

186
00:09:25,960 --> 00:09:28,575
Halfway, guys! Five minutes gone!

187
00:09:28,600 --> 00:09:30,175
Let's go! We're halfway.

188
00:09:30,200 --> 00:09:32,575
We haven't seen any lettuce,
either, yet.

189
00:09:32,600 --> 00:09:36,655
Second sample to gather...
This is definitely sea lettuce.

190
00:09:36,680 --> 00:09:39,015
...the luminous green sea lettuce.

191
00:09:39,040 --> 00:09:41,815
No, no, I don't like that one.
I don't like the quality there.

192
00:09:41,840 --> 00:09:44,295
I think we should take
a cut of that sea lettuce there.

193
00:09:44,320 --> 00:09:46,535
Hold on a second. It's supposed
to be a luminous green.

194
00:09:46,560 --> 00:09:49,295
Yeah, that's luminous green.
Wouldn't go as far as "luminous".

195
00:09:49,320 --> 00:09:52,535
I know. I know. This is...
Like that?

196
00:09:52,560 --> 00:09:54,135
This one? Definitely.

197
00:09:54,160 --> 00:09:56,335
All right, guys, we're down
to four minutes.

198
00:09:56,360 --> 00:09:58,975
OK. Definitely.
That is the sea lettuce.

199
00:10:00,480 --> 00:10:03,015
There's loads of that purple stuff
here. Look at that.

200
00:10:03,040 --> 00:10:06,295
And the final sample
I've asked for - Dulce -

201
00:10:06,320 --> 00:10:09,015
purple and hand like in shape.

202
00:10:09,040 --> 00:10:12,055
Last minute! 60 seconds to go.

203
00:10:12,080 --> 00:10:14,655
Time's running out here.
We need to take a sample. Yeah.

204
00:10:14,680 --> 00:10:17,815
You can tell they're starting
to panic a bit. Oh, God.

205
00:10:17,840 --> 00:10:21,415
Oh, my God! A crab fell out
right there.

206
00:10:21,440 --> 00:10:24,015
That's that. That's
the finger thing. There's one!

207
00:10:24,040 --> 00:10:25,775
Should we go for it?

208
00:10:25,800 --> 00:10:27,295
30 seconds!

209
00:10:27,320 --> 00:10:29,615
We're about to run out of time.
OK, cut it.

210
00:10:29,640 --> 00:10:31,895
Let's go. Looking good.

211
00:10:31,920 --> 00:10:34,295
We're going to have to hurry up.
Oh, this is dark.

212
00:10:34,320 --> 00:10:37,255
This looks purple to me.
Look how this looks.

213
00:10:37,280 --> 00:10:39,295
Look, guys, look, look.
It needs to be big.

214
00:10:39,320 --> 00:10:41,335
Five, four...

215
00:10:41,360 --> 00:10:43,815
Shall I just cut this?
It's too small. It's too small.

216
00:10:43,840 --> 00:10:45,415
And stop!

217
00:10:45,440 --> 00:10:47,535
No! This might be it.

218
00:10:49,560 --> 00:10:51,735
Oh! We'll see how we did.

219
00:10:51,760 --> 00:10:54,375
Yeah. We don't know
how the other teams did.

220
00:10:54,400 --> 00:10:57,015
Two of the samples, I'm feeling
really, really confident about.

221
00:10:57,040 --> 00:11:00,095
One sample,
not so confident about that.

222
00:11:00,120 --> 00:11:02,495
That one was definitely tough.
We ran out of time.

223
00:11:02,520 --> 00:11:05,975
If we had another 30 seconds,
I thought maybe we'll take this.

224
00:11:06,000 --> 00:11:07,495
We'll take this challenge.

225
00:11:08,680 --> 00:11:10,615
Let's see what Gordon says.

226
00:11:16,520 --> 00:11:19,935
Now, this was all about
quality control today.

227
00:11:19,960 --> 00:11:24,095
Your challenge was to collect
one sample of Dulce,

228
00:11:24,120 --> 00:11:27,335
sea lettuce and sugar kelp.

229
00:11:27,360 --> 00:11:31,095
First, let's take a look
at what the Blue team have picked.

230
00:11:31,120 --> 00:11:33,375
Oh. Oh, yeah.

231
00:11:33,400 --> 00:11:35,935
That is good. That's stunning.

232
00:11:35,960 --> 00:11:37,775
That is really impressive.

233
00:11:37,800 --> 00:11:40,815
I'm jealous. I've got kelp envy.
Yeah.

234
00:11:40,840 --> 00:11:42,895
Red team, good job.

235
00:11:42,920 --> 00:11:45,135
The Dulce, we felt
that was one of the best ones.

236
00:11:45,160 --> 00:11:48,095
The biggest, beautifully cut,
and pristine.

237
00:11:49,400 --> 00:11:51,255
Yellow team, let's take a look.

238
00:11:51,280 --> 00:11:53,895
That is not sugar kelp.

239
00:11:53,920 --> 00:11:56,855
This is kelp, but a different type
of kelp.

240
00:11:56,880 --> 00:12:00,415
It's missing the ripples. Right?
And where's the Dulce?

241
00:12:00,440 --> 00:12:01,775
LAUGHTER

242
00:12:01,800 --> 00:12:03,095
That's it?!

243
00:12:04,880 --> 00:12:06,975
OK. Results time.

244
00:12:08,960 --> 00:12:12,375
In third place was the most
disappointing team.

245
00:12:12,400 --> 00:12:14,535
Didn't understand the brief,
no quality control.

246
00:12:14,560 --> 00:12:18,015
And some of the things in the bucket
completely missed the mark.

247
00:12:20,320 --> 00:12:21,935
The Yellow team.

248
00:12:24,320 --> 00:12:27,135
First place was a close finish.

249
00:12:29,080 --> 00:12:33,735
But the winning team...that got
three for three.

250
00:12:35,160 --> 00:12:36,615
Congratulations...

251
00:12:37,760 --> 00:12:39,015
...Blue team.

252
00:12:39,040 --> 00:12:40,415
Yeah!

253
00:12:44,920 --> 00:12:46,735
Wow. Blue team, well done.

254
00:12:46,760 --> 00:12:51,135
That means tomorrow, across
your next big challenge, you've got

255
00:12:51,160 --> 00:12:52,535
a big advantage.

256
00:12:52,560 --> 00:12:54,935
All four of you should be
very proud. All of you,

257
00:12:54,960 --> 00:12:58,215
get some rest because, tomorrow,
you're going to need it.

258
00:12:58,240 --> 00:13:00,775
Off you go. Well done. Thank you.

259
00:13:00,800 --> 00:13:02,335
THEY LAUGH

260
00:13:02,360 --> 00:13:04,535
You literally called the Dulce.

261
00:13:04,560 --> 00:13:07,575
I'm happy. I'm so happy.
I'm so happy.

262
00:13:07,600 --> 00:13:09,855
I have no idea what the challenge
will be tomorrow.

263
00:13:09,880 --> 00:13:11,455
No idea what the advantage will be.

264
00:13:11,480 --> 00:13:14,255
But when it comes,
we're going to smash it.

265
00:13:14,280 --> 00:13:16,135
Oh, we were so close.

266
00:13:16,160 --> 00:13:20,175
Never in my wildest dreams
did I think it was possible

267
00:13:20,200 --> 00:13:22,255
to get kelp envy.

268
00:13:22,280 --> 00:13:26,495
But when I saw that beautiful piece
of kelp,

269
00:13:26,520 --> 00:13:28,295
I just knew they had it.

270
00:13:29,720 --> 00:13:32,055
I'm disappointed.
We got one completely wrong.

271
00:13:32,080 --> 00:13:33,615
Losing tomorrow can't happen.

272
00:13:33,640 --> 00:13:36,455
I think if we lose tomorrow,
I'm probably going to go out.

273
00:13:36,480 --> 00:13:39,375
It wasn't a nice bit of kelp.
There's a nice bit of kelp there.

274
00:13:39,400 --> 00:13:41,375
LAUGHTER

275
00:13:54,040 --> 00:13:57,415
A new day, a new challenge awaits.

276
00:13:57,440 --> 00:13:59,215
Keeping quality control in mind,

277
00:13:59,240 --> 00:14:02,015
the contenders' business skills
are about to be put to the test,

278
00:14:02,040 --> 00:14:04,415
with a little Italian twist.

279
00:14:05,400 --> 00:14:08,495
Oh. Oh. Oh, look at that.

280
00:14:08,520 --> 00:14:11,695
It's literally like Italy.
Stunning, isn't it?

281
00:14:13,240 --> 00:14:15,895
It's like
something out of a postcard.

282
00:14:17,280 --> 00:14:20,455
I'm in beautiful Portmeirion,
an amazing village where the Italian

283
00:14:20,480 --> 00:14:24,015
Riviera meets the stunning
rural Wales coastline.

284
00:14:24,040 --> 00:14:26,615
Now, over 200,000 visitors
come here every year.

285
00:14:26,640 --> 00:14:29,935
And trust me, when those tourists
get hungry and the sun comes out,

286
00:14:29,960 --> 00:14:32,695
I promise you, there's money
to be made.

287
00:14:34,880 --> 00:14:37,495
I don't think I've been anywhere
this pretty.

288
00:14:37,520 --> 00:14:41,055
No, I don't know how many
more pretty places I can take.

289
00:14:41,080 --> 00:14:43,015
OK. Pizza oven.

290
00:14:43,040 --> 00:14:46,015
It looks like we're going
to make pizza. Ready for that?

291
00:14:46,040 --> 00:14:47,655
Are you good at them?
I'm good at them.

292
00:14:47,680 --> 00:14:49,055
You're good at them.

293
00:14:50,480 --> 00:14:52,015
Good morning.
ALL: Good morning.

294
00:14:52,040 --> 00:14:54,015
How are we feeling? Great. Good.

295
00:14:54,040 --> 00:14:57,375
Welcome to Portmeirion,
on the northwest coast of Wales.

296
00:14:57,400 --> 00:14:59,175
Little Italy by the sea!

297
00:15:00,680 --> 00:15:05,495
Now, for your next big challenge,
I want to see how all three teams

298
00:15:05,520 --> 00:15:07,615
run a business.

299
00:15:07,640 --> 00:15:11,215
All of you will be selling pizzas

300
00:15:11,240 --> 00:15:13,895
to locals and tourists.

301
00:15:13,920 --> 00:15:16,495
If you want to maximise
your profits today, you're going

302
00:15:16,520 --> 00:15:19,775
to need to really keep an eye
on quality control throughout,

303
00:15:19,800 --> 00:15:22,455
because the team that makes
the most money wins.

304
00:15:22,480 --> 00:15:24,135
It's as simple as that.

305
00:15:25,480 --> 00:15:28,855
Now, I'll give you a demo
on how to make a basic, delicious

306
00:15:28,880 --> 00:15:32,615
pizza using these incredible ovens.

307
00:15:32,640 --> 00:15:34,775
Watch and learn.

308
00:15:34,800 --> 00:15:36,975
Now, we've all tasted pizza, yes?
Yeah.

309
00:15:37,000 --> 00:15:39,655
The secret is in the execution.

310
00:15:39,680 --> 00:15:41,615
So, manipulate this dough.

311
00:15:41,640 --> 00:15:43,855
OK? Don't tear it.

312
00:15:43,880 --> 00:15:46,375
Use your fingers. Stretch and push.

313
00:15:46,400 --> 00:15:48,415
Too thick, it's going to come out
raw.

314
00:15:48,440 --> 00:15:50,735
Too thin, it's going to tear
and burn.

315
00:15:50,760 --> 00:15:55,815
OK. Touch of semolina,
and use the back of your hands.

316
00:15:55,840 --> 00:15:59,255
And all I'm doing is letting
the dough stretch.

317
00:15:59,280 --> 00:16:01,455
Any big blisters - just burst.

318
00:16:01,480 --> 00:16:05,375
OK? You've got to be quick
and accurate on top of here.

319
00:16:05,400 --> 00:16:07,295
Up and over.

320
00:16:07,320 --> 00:16:09,975
Take your sauce into the middle.

321
00:16:10,000 --> 00:16:12,455
Now, we want a centimetre
from the outside.

322
00:16:12,480 --> 00:16:16,015
From there,
a little touch of mozzarella.

323
00:16:16,040 --> 00:16:18,255
Don't go crazy on the garnish. Yeah?

324
00:16:18,280 --> 00:16:21,175
Be smart. And in she goes.

325
00:16:21,200 --> 00:16:23,655
Now, watch. We cook with our eyes
now. Every 30 seconds,

326
00:16:23,680 --> 00:16:27,175
you've got to turn that.
As it starts to blister, in,

327
00:16:27,200 --> 00:16:30,175
lift gently, manipulate,
all the way under,

328
00:16:30,200 --> 00:16:32,935
and turn round. Flo, you good?

329
00:16:32,960 --> 00:16:34,495
I'm good, I'm good. Excellent.

330
00:16:34,520 --> 00:16:36,855
I will nail it this week.

331
00:16:36,880 --> 00:16:38,735
I'm HOPING you're going to nail it!

332
00:16:38,760 --> 00:16:42,495
Twist round. 90 seconds, guys.

333
00:16:42,520 --> 00:16:44,615
And then out.

334
00:16:45,840 --> 00:16:49,775
Now, from there,
I'm going to do some fresh basil.

335
00:16:49,800 --> 00:16:51,935
Season that. A little touch
of rock salt inside.

336
00:16:51,960 --> 00:16:56,335
Rip it up and just tear.
And then a little brush of extra

337
00:16:56,360 --> 00:17:00,295
virgin olive oil on the crust
around the outside.

338
00:17:00,320 --> 00:17:03,055
And there we go, a very simple,
delicious margherita.

339
00:17:03,080 --> 00:17:05,615
Now, that's the baseline.

340
00:17:05,640 --> 00:17:09,295
I've seen what talent we have
in this competition.

341
00:17:09,320 --> 00:17:13,015
Elevate it, get familiar
with the dough. Get that right,

342
00:17:13,040 --> 00:17:15,135
you'll be turning lots of dough
today. Understood?

343
00:17:15,160 --> 00:17:16,215
Yes.

344
00:17:16,240 --> 00:17:19,975
Blue team, because you won
that seaweed challenge yesterday,

345
00:17:20,000 --> 00:17:25,375
I'm giving you some additional,
unique pizza instructions

346
00:17:25,400 --> 00:17:28,255
from two very talented
pizza experts.

347
00:17:28,280 --> 00:17:31,695
Yay. Damn it. This is all about
profit. Understand that.

348
00:17:31,720 --> 00:17:34,335
I want to go into business
with somebody that understands

349
00:17:34,360 --> 00:17:37,455
how to make money, not lose it.
All of you, good luck.

350
00:17:37,480 --> 00:17:39,815
Off you go. Head up to the piazza.
Thank you.

351
00:17:46,480 --> 00:17:49,495
Pizza is my favourite food.
I have a pizza oven.

352
00:17:49,520 --> 00:17:51,095
Really? I've used it
a couple of times.

353
00:17:51,120 --> 00:17:54,055
Really?! Yeah. So you can deal
with the pizza oven? Yeah.

354
00:17:54,080 --> 00:17:59,935
I have extensive experience
with pizza on a personal level,

355
00:17:59,960 --> 00:18:02,455
as in, I eat a lot of it.

356
00:18:02,480 --> 00:18:05,695
On a professional level, less so.

357
00:18:05,720 --> 00:18:07,175
The key's in the base.

358
00:18:07,200 --> 00:18:09,935
As long as the base is thin enough,
we should be fine.

359
00:18:09,960 --> 00:18:13,175
My brother's got a pizza pop-up.
I've helped him out a lot.

360
00:18:13,200 --> 00:18:14,855
I know what works,
what doesn't work.

361
00:18:14,880 --> 00:18:16,655
I think the beauty is
in the simplicity.

362
00:18:16,680 --> 00:18:18,855
I don't think we should play it
super, super safe.

363
00:18:18,880 --> 00:18:20,655
I think we still have to have
an edge.

364
00:18:20,680 --> 00:18:25,015
I am not leading a team into
the grilling. It's not happening.

365
00:18:25,040 --> 00:18:28,535
Rachel self-appointed herself as
a leader after last week's grilling.

366
00:18:28,560 --> 00:18:31,055
Bearing in mind my brother's got
sourdough pizza pop-up,

367
00:18:31,080 --> 00:18:33,415
I've got quite a lot of expertise
in knowing how each

368
00:18:33,440 --> 00:18:34,895
of the different roles work.

369
00:18:34,920 --> 00:18:37,095
I hope Rachael listens to us all,
but we'll have to see

370
00:18:37,120 --> 00:18:39,215
what actually happens.

371
00:18:39,240 --> 00:18:41,375
If you were here today
and you needed to order a pizza,

372
00:18:41,400 --> 00:18:44,655
what would it be?
I like meaty pizzas.

373
00:18:44,680 --> 00:18:47,375
Pepperoni is actually
the most popular pizza. Yeah.

374
00:18:47,400 --> 00:18:51,295
I think meat is a good choice.
Meat. Meat! Meat-eaters.

375
00:18:53,040 --> 00:18:56,815
We can have meat and meat-free,
like, locally sourced ingredients.

376
00:18:56,840 --> 00:18:59,415
A traditional Welsh would be good.
Tackling the fact it's local

377
00:18:59,440 --> 00:19:02,455
and it's Welsh would be a hit.
That is our anchor.

378
00:19:04,040 --> 00:19:05,695
Meat's going to be more expensive.

379
00:19:05,720 --> 00:19:07,375
I feel like the veggie is
the way to go.

380
00:19:07,400 --> 00:19:09,775
We're not going to switch off
vegans, vegetarians

381
00:19:09,800 --> 00:19:12,095
at the same time. Exactly.
Meat-free it is, then.

382
00:19:12,120 --> 00:19:14,935
So what are we going to call
the stall? I quite like Dough.

383
00:19:14,960 --> 00:19:17,535
OK. For me, with the setting
that we've got here, it's pretty

384
00:19:17,560 --> 00:19:21,095
much like Amalfi in Wales, so we
could try and combine the two names.

385
00:19:21,120 --> 00:19:24,055
What about A Pizza Little Italy?

386
00:19:24,080 --> 00:19:25,735
A Pizza Little Italy? Yeah.

387
00:19:25,760 --> 00:19:27,935
I can't even say it. OK.

388
00:19:27,960 --> 00:19:29,655
What about Porkmeirion?

389
00:19:29,680 --> 00:19:31,135
No, no.

390
00:19:31,160 --> 00:19:32,775
Pizza Di Welsh? Pizza Di Wales...

391
00:19:32,800 --> 00:19:35,175
I like it. Yeah.

392
00:19:35,200 --> 00:19:38,055
Meat Little Italy?
Like, as in "meet Little Italy".

393
00:19:38,080 --> 00:19:39,935
Oh, yes! Meat Little Italy.

394
00:19:39,960 --> 00:19:41,815
Pizza Di... Portmeirion.

395
00:19:41,840 --> 00:19:44,295
I like this one. OK, let's go.

396
00:19:47,960 --> 00:19:51,055
I've placed three pizza stalls
in the piazza, which each team

397
00:19:51,080 --> 00:19:52,855
will cook and sell from.

398
00:19:52,880 --> 00:19:55,175
This is our location. Let's do it.
Let's do it.

399
00:19:55,200 --> 00:19:58,415
Whoa! Look at this.
It looks beautiful, doesn't it?

400
00:19:58,440 --> 00:20:00,935
Two pizza ovens. Wow. It's big.

401
00:20:00,960 --> 00:20:02,935
It's actually really big. Wow.

402
00:20:02,960 --> 00:20:04,935
All these options. Oh, wow.

403
00:20:04,960 --> 00:20:06,215
Here we go.

404
00:20:06,240 --> 00:20:09,095
Today is all about running a business,
so I need to see how they perform.

405
00:20:09,120 --> 00:20:12,375
Pizzas are very cheap to make,
but they can turn a huge profit.

406
00:20:12,400 --> 00:20:15,495
The only way to win this challenge
is to know your market, work well

407
00:20:15,520 --> 00:20:18,935
as a team, and more importantly,
when the shit hits the fan, know

408
00:20:18,960 --> 00:20:21,135
how to bounce back quickly.

409
00:20:23,200 --> 00:20:25,375
So we've got two ovens. There we go.

410
00:20:25,400 --> 00:20:28,495
One server, with one cook,
for one oven, and so on.

411
00:20:28,520 --> 00:20:30,175
There's no reason we can't do this.

412
00:20:30,200 --> 00:20:33,175
My gut told me that I need
to go on the cooking team.

413
00:20:33,200 --> 00:20:35,255
The reason why I'm here is
the bloodies,

414
00:20:35,280 --> 00:20:37,415
and that is a production line.

415
00:20:37,440 --> 00:20:41,535
Sol know that if I can make
500 bloodies,

416
00:20:41,560 --> 00:20:43,135
I can make 100 pizzas.

417
00:20:44,680 --> 00:20:47,335
I do the dough. I do
the ingredients, I do the toppings.

418
00:20:47,360 --> 00:20:49,415
Sorry. I pass it here.

419
00:20:49,440 --> 00:20:51,215
You pick it up, you put it in.

420
00:20:51,240 --> 00:20:53,575
Kier and myself are in the kitchen.

421
00:20:53,600 --> 00:20:56,935
I'm doing all the pizzas,
and he's cooking the pizzas.

422
00:20:56,960 --> 00:21:01,055
Ancl Naomi and Hebe are doing
the front service.

423
00:21:01,080 --> 00:21:04,735
I'm a little bit worried
about making pizzas on my own.

424
00:21:04,760 --> 00:21:06,775
If I have to help you,
I might have to help you.

425
00:21:06,800 --> 00:21:09,575
But if I've got two ovens
on the go, probably won't have time.

426
00:21:09,600 --> 00:21:12,495
I feel like it's on me again!
No, it's not.

427
00:21:12,520 --> 00:21:14,455
We're a team. What's the number-one
thing?

428
00:21:14,480 --> 00:21:16,135
What's the number one rule?

429
00:21:16,160 --> 00:21:17,615
No... No shouting.

430
00:21:17,640 --> 00:21:19,735
Ancl have fun. Right. That's it.

431
00:21:21,040 --> 00:21:24,695
My name is Keir, and I own a company
called Condimaniac.

432
00:21:24,720 --> 00:21:27,695
We make crazy condiments
for adventurous eaters.

433
00:21:29,440 --> 00:21:33,255
We make things that you wouldn't
find in the supermarket.

434
00:21:33,280 --> 00:21:35,415
Maple, mustard, relish. Burnt toast

435
00:21:35,440 --> 00:21:37,935
seasoning was something
I really wanted to do.

436
00:21:37,960 --> 00:21:40,415
I think if you really care
about something, then you should

437
00:21:40,440 --> 00:21:43,095
really try your best.
So I throw myself into things.

438
00:21:43,120 --> 00:21:46,495
Sometimes it goes well,
sometimes it blows up in my face.

439
00:21:49,680 --> 00:21:52,575
I think that you should help Gary
to make the bases.

440
00:21:52,600 --> 00:21:54,255
I don't think it works like that.

441
00:21:54,280 --> 00:21:56,775
From my experience, the person
who makes that flings it,

442
00:21:56,800 --> 00:21:59,175
and then you've got 90 seconds.
You need to be nurturing it

443
00:21:59,200 --> 00:22:01,735
as it's going round, while
the other person is making pizza.

444
00:22:01,760 --> 00:22:04,015
If we're both doing this...
So, one makes, one cooks?

445
00:22:04,040 --> 00:22:06,855
Yeah. I think two at a time
makes more sense.

446
00:22:06,880 --> 00:22:09,255
I know what you're saying,
but in practice it doesn't work.

447
00:22:09,280 --> 00:22:12,095
The base is the thing that's going
to take the longest amount of time.

448
00:22:12,120 --> 00:22:16,535
I think that two of you on bases,
and turning, someone doing turning.

449
00:22:16,560 --> 00:22:18,815
As soon as you start turning it,
you can't leave it.

450
00:22:18,840 --> 00:22:21,415
Kris, right now at this moment,
is not on the same page at all.

451
00:22:21,440 --> 00:22:23,295
I think he's going to be
the biggest problem.

452
00:22:23,320 --> 00:22:26,215
But I'll just whip him into shape.

453
00:22:26,240 --> 00:22:28,935
I mean, I've tried it. I've tried it
with thousands and thousands.

454
00:22:28,960 --> 00:22:30,295
But we've not tried it.

455
00:22:30,320 --> 00:22:32,735
Ancl this isn't your outside life,
this is, like, our task.

456
00:22:32,760 --> 00:22:35,495
So we need to try it together and
learn from the mistakes together.

457
00:22:35,520 --> 00:22:37,335
Ancl I think that's the right thing
to do. OK.

458
00:22:48,960 --> 00:22:51,575
While the teams are busy planning
their pizza pop-ups,

459
00:22:51,600 --> 00:22:54,895
I've arranged to meet
a couple of Welsh pizza wizards.

460
00:22:54,920 --> 00:22:57,135
Born from a mutual love of pizza,

461
00:22:57,160 --> 00:23:02,255
leuan andjez began Ffwrnes in 2014
with the help of their trusty

462
00:23:02,280 --> 00:23:05,295
three-wheeled van, Smokey Pete.

463
00:23:05,320 --> 00:23:07,655
With a passion
for Neapolitan pizzas,

464
00:23:07,680 --> 00:23:11,015
the boys combine traditional
Italian skills with the best produce

465
00:23:11,040 --> 00:23:12,535
Wales has to offer.

466
00:23:16,080 --> 00:23:19,215
Gents, good morning. Good morning.
Lovely to meet you. Likewise.

467
00:23:19,240 --> 00:23:20,935
An absolute pleasure
to see you both.

468
00:23:20,960 --> 00:23:23,055
First of all,
congratulations on the success.

469
00:23:23,080 --> 00:23:24,175
What's this one here?

470
00:23:24,200 --> 00:23:26,535
We went up to London,
competed in a pizza festival.

471
00:23:26,560 --> 00:23:29,135
This is the one we made.
So we've gone for a white base.

472
00:23:29,160 --> 00:23:31,455
There's no tomato sauce on it,
so it's just mozzarella.

473
00:23:31,480 --> 00:23:34,575
We've gone soppressata,
soft, spreadable chorizo.

474
00:23:34,600 --> 00:23:36,335
<i>And then we've got
some goat's cheese.</i>

475
00:23:36,360 --> 00:23:39,015
Ancl we finish it off with some raw
Welsh honey from Cardiff as well.

476
00:23:39,040 --> 00:23:41,375
It's a messy one. Don't you worry
about that.

477
00:23:41,400 --> 00:23:43,695
In terms of the contenders today,
what should they not

478
00:23:43,720 --> 00:23:46,575
be doing with those pizzas?
Not taking too many orders.

479
00:23:46,600 --> 00:23:49,095
Once that person orders,
they're going to be expecting

480
00:23:49,120 --> 00:23:50,575
their pizzas quite quickly.

481
00:23:50,600 --> 00:23:53,535
So you don't want people ordering
and then waiting another 30 minutes.

482
00:23:53,560 --> 00:23:56,295
Above all, street food is
a performance. Sure.

483
00:23:56,320 --> 00:23:58,655
You need to look like you're
enjoying it. Absolutely.

484
00:23:58,680 --> 00:24:01,375
That's delicious, by the way.
There's two of you on a busy day.

485
00:24:01,400 --> 00:24:04,775
What's the most pizzas you've ever
put together? Well over 100.

486
00:24:04,800 --> 00:24:07,735
But then with a team of three
or four, we've put out over 600

487
00:24:07,760 --> 00:24:10,215
in a clay. The Blue team won
a big advantage.

488
00:24:10,240 --> 00:24:12,855
You're going to give them
a good insight to perfecting

489
00:24:12,880 --> 00:24:15,615
the perfect pizza.
Looking forward to it.

490
00:24:18,400 --> 00:24:21,095
With the stalls opening in
an hour... What are we doing here?

491
00:24:21,120 --> 00:24:22,575
Make some fucking pizzas.

492
00:24:22,600 --> 00:24:25,175
...the teams need to quickly get
to grips with the art

493
00:24:25,200 --> 00:24:26,655
of pizza-making.

494
00:24:26,680 --> 00:24:28,535
Are you sure that you put that
underneath

495
00:24:28,560 --> 00:24:30,335
before you started topping it? Yeah.

496
00:24:30,360 --> 00:24:32,095
Positive? Yeah. 100%?

497
00:24:33,480 --> 00:24:35,415
Base, then tomato, then mozzarella.

498
00:24:35,440 --> 00:24:39,415
So as far as actually making
the pizzas go, like, one of my big

499
00:24:39,440 --> 00:24:42,255
fears was, like,
burning the pizzas too much.

500
00:24:42,280 --> 00:24:45,135
That's the bit that Gordon made look
really easy.

501
00:24:45,160 --> 00:24:47,815
Uh, Kier. Kier. Oh, fuck!

502
00:24:47,840 --> 00:24:49,295
HE LAUGHS

503
00:24:50,880 --> 00:24:52,895
It's fine. It's fine.

504
00:24:52,920 --> 00:24:54,095
We're good.

505
00:24:58,160 --> 00:24:59,935
I don't think I rolled it thin
enough,

506
00:24:59,960 --> 00:25:01,575
because this is an oblong pizza.

507
00:25:01,600 --> 00:25:03,575
Let's try this again.

508
00:25:03,600 --> 00:25:05,375
That looks fucking terrible, mate.

509
00:25:05,400 --> 00:25:07,375
That doesn't even look cooked.

510
00:25:08,600 --> 00:25:10,855
How do you guys stretch it?
Yours looks really good.

511
00:25:10,880 --> 00:25:13,615
How did you stretch that?
Cos mine does not stretch.

512
00:25:13,640 --> 00:25:15,295
You want to swap or...?

513
00:25:15,320 --> 00:25:17,135
I don't want to fuck this up
for us, man.

514
00:25:17,160 --> 00:25:18,615
Craig. Yeah?

515
00:25:18,640 --> 00:25:21,055
I'm going to swap with Sam.
just, I'm going to do the prepping,

516
00:25:21,080 --> 00:25:23,055
you're going to be on
the front of house with Sam. Yeah.

517
00:25:23,080 --> 00:25:24,255
Ancl I'll be with Amy.

518
00:25:26,120 --> 00:25:27,575
Pizza practice over,

519
00:25:27,600 --> 00:25:29,975
the teams must now select
their toppings,

520
00:25:30,000 --> 00:25:32,015
keeping one eye on the cost.

521
00:25:32,040 --> 00:25:33,655
So spoilt for choice.

522
00:25:33,680 --> 00:25:36,095
Pineapple, really?
Pineapple on the pizza.

523
00:25:36,120 --> 00:25:37,615
Pineapple on pizza is a crime.

524
00:25:38,880 --> 00:25:40,575
Aw! Truffle.

525
00:25:40,600 --> 00:25:42,895
It's going to be very expensive.
Really expensive.

526
00:25:44,880 --> 00:25:46,975
One thing that I always do
in my business,

527
00:25:47,000 --> 00:25:50,215
choose the ingredients first and
then worry about the price later.

528
00:25:50,240 --> 00:25:53,095
Within reason. Er... Within reason.

529
00:25:53,120 --> 00:25:56,655
The two ones who are dealing
with ingredients every clay.

530
00:25:56,680 --> 00:26:00,095
When I do events and festivals,
my primary point is how much

531
00:26:00,120 --> 00:26:01,775
will people spend? What can I...?

532
00:26:01,800 --> 00:26:04,855
What's the most I could do
to make profit within that money?

533
00:26:04,880 --> 00:26:08,095
So, I'm quite happy to take control
of the numbers and rein everyone

534
00:26:08,120 --> 00:26:12,415
in with the ingredient list, to make
sure that we remain profitable.

535
00:26:12,440 --> 00:26:15,975
That's artichoke. That could go with
the goat's cheese. That costs a lot.

536
00:26:16,000 --> 00:26:18,295
I'm going to make an executive
decision and rule this one out.

537
00:26:18,320 --> 00:26:19,895
It's the most expensive one by far.

538
00:26:19,920 --> 00:26:22,215
We've got to make sure that
we have enough things to keep people

539
00:26:22,240 --> 00:26:23,495
interested. I understand.

540
00:26:23,520 --> 00:26:26,215
But, literally, Kier, it's the most
expensive thing by far.

541
00:26:26,240 --> 00:26:27,735
I'm thinking cost, obviously.

542
00:26:27,760 --> 00:26:31,735
So, from my perspective,
a classic pepperoni pizza.

543
00:26:31,760 --> 00:26:34,855
Ancl then we've got some really cheap
toppings to make it look

544
00:26:34,880 --> 00:26:36,975
a lot nicer. Do you want
to put ham on it as well?

545
00:26:37,000 --> 00:26:39,055
That's not a bad shout,
to be honest. Ham.

546
00:26:39,080 --> 00:26:41,175
Because then it's like a meat feast,
almost.

547
00:26:41,200 --> 00:26:42,735
The ham is relatively cheap.

548
00:26:42,760 --> 00:26:44,455
Bit nervous about this one,
actually.

549
00:26:44,480 --> 00:26:46,575
I wouldn't say I'm confident
we'll win at the moment

550
00:26:46,600 --> 00:26:49,095
cos I just don't know about
the margins, and that's on me.

551
00:26:49,120 --> 00:26:50,855
So, the pressure is definitely on.

552
00:26:54,240 --> 00:26:57,215
I want to go with this beautiful
gorgonzola cheese,

553
00:26:57,240 --> 00:26:59,535
the roquito peppers. Uh-huh.

554
00:26:59,560 --> 00:27:02,815
I think we should do something
as close as possible to margherita.

555
00:27:02,840 --> 00:27:04,255
I think it'll be popular.

556
00:27:04,280 --> 00:27:06,735
Mushrooms are also popular,
from my experience of dealing

557
00:27:06,760 --> 00:27:09,415
with my brother's pop-up. OK.
It is very basic.

558
00:27:09,440 --> 00:27:11,735
My brother's got a pop-up
just like this.

559
00:27:11,760 --> 00:27:14,375
I've spent thousands of man hours
doing this for him.

560
00:27:14,400 --> 00:27:16,295
I know what sells,
I know what doesn't sell.

561
00:27:16,320 --> 00:27:19,015
I know the processes at work,
and it feels like I've just

562
00:27:19,040 --> 00:27:21,175
been talking to myself
during much of this.

563
00:27:21,200 --> 00:27:22,495
What are you thinking, then?

564
00:27:22,520 --> 00:27:25,415
Mozzarella, goat's cheese, sun-dried
tomatoes and red onions.

565
00:27:25,440 --> 00:27:28,055
It's a combination that works.

566
00:27:28,080 --> 00:27:30,975
I'm just a control freak,
but I'm confident in our ability

567
00:27:31,000 --> 00:27:32,415
to smash it.

568
00:27:32,440 --> 00:27:34,895
I've said smash it
in every one of these interviews,

569
00:27:34,920 --> 00:27:36,335
and then we never fucking smash it,

570
00:27:36,360 --> 00:27:38,415
so I probably should stop
saying that.

571
00:27:38,440 --> 00:27:39,495
Thank you!

572
00:27:41,720 --> 00:27:43,175
Hiya, Blue team.

573
00:27:43,200 --> 00:27:45,295
After winning
yesterday's seaweed challenge,

574
00:27:45,320 --> 00:27:47,695
I've arranged for the Blue team
to have some expert advice

575
00:27:47,720 --> 00:27:49,375
from leuan andjez.

576
00:27:49,400 --> 00:27:50,855
Hello, nice to meet you.

577
00:27:50,880 --> 00:27:53,895
So, first of all, speed is kind of
the thing you're going for,

578
00:27:53,920 --> 00:27:55,295
and that's on every station.

579
00:27:55,320 --> 00:27:57,975
So, whether it's in the oven
or whether it's preparing them,

580
00:27:58,000 --> 00:28:00,495
you've got to be
as quick as you can.

581
00:28:00,520 --> 00:28:03,095
Ancl then when it comes to putting
the pizzas in, you're going to use

582
00:28:03,120 --> 00:28:05,535
the larger paddle. just think of
that party trick where you pull

583
00:28:05,560 --> 00:28:07,655
the tablecloth and all the crockery
stays on.

584
00:28:07,680 --> 00:28:09,295
One swift movement.

585
00:28:09,320 --> 00:28:11,495
The longer you leave that paddle
in the oven, the paddle

586
00:28:11,520 --> 00:28:13,815
is going to heat up. The dough is
going to start sticking to it,

587
00:28:13,840 --> 00:28:16,335
and then you're going to create a
mess. It's never going to come off.

588
00:28:16,360 --> 00:28:18,415
It's going to stretch.
It's going to tear.

589
00:28:18,440 --> 00:28:21,895
And, most importantly, if
the one pizza goes in, you turn it

590
00:28:21,920 --> 00:28:24,695
and you put it back
on the exact same spot. Yeah. OK.

591
00:28:24,720 --> 00:28:27,055
So, it's like a direct rotation?
Yeah. Yeah, OK.

592
00:28:27,080 --> 00:28:28,975
Street food, pizzas, it's a vibe.

593
00:28:29,000 --> 00:28:31,575
Enjoy it, smile. Best of luck.

594
00:28:31,600 --> 00:28:34,935
Thank you. Thank you.
just embrace the pizza life.

595
00:28:34,960 --> 00:28:37,615
Thank you so much. Thank you.
Good luck. See you later.

596
00:28:38,880 --> 00:28:41,255
Team blue. Let's go, team Blue.
Team Blue.

597
00:28:43,040 --> 00:28:45,775
Doesn't that look good?
Pizza Di Portmeirion.

598
00:28:45,800 --> 00:28:48,775
Looks like it's come off
of a Sierra Cosworth.

599
00:28:48,800 --> 00:28:51,695
Meat Little Italy.
Cool. That is so cute.

600
00:28:53,360 --> 00:28:55,175
Right, how are we feeling?

601
00:28:55,200 --> 00:28:56,895
Hello. Give me an insight.

602
00:28:56,920 --> 00:28:58,215
Where are we going?

603
00:28:58,240 --> 00:29:00,175
Welsh. Welsh. Welsh, OK.

604
00:29:00,200 --> 00:29:02,375
Smart. One's meaty,
one's vegetarian.

605
00:29:02,400 --> 00:29:04,655
Let's have a look at the meaty one.
That one's a little bit...

606
00:29:04,680 --> 00:29:07,615
That one's a little bit charred. I'm
just getting to grips with the oven.

607
00:29:07,640 --> 00:29:10,215
Yeah, well, the oven,
you're not going to blame the oven.

608
00:29:10,240 --> 00:29:13,655
What's the meat on there? It is
Welsh Dragon. Welsh Dragon sausage.

609
00:29:13,680 --> 00:29:15,415
OK, what have we got on the veggie?

610
00:29:15,440 --> 00:29:17,775
We've got a Perl Wen cheese.

611
00:29:17,800 --> 00:29:22,415
We are selling them at £8.50
without the upscale. £10 with pesto.

612
00:29:22,440 --> 00:29:25,735
We've bought toppings
for 20 of each pizza.

613
00:29:25,760 --> 00:29:28,055
That means you're only making
40 pizzas.

614
00:29:28,080 --> 00:29:31,255
This place, FYI, gets packed.
The output's minimum.

615
00:29:31,280 --> 00:29:33,735
You don't want to be sat here
twiddling your thumbs,

616
00:29:33,760 --> 00:29:36,455
60 minutes in,
with no ingredients left.

617
00:29:37,960 --> 00:29:39,695
Yes? Let's go. OK.

618
00:29:40,920 --> 00:29:42,135
OK.

619
00:29:42,160 --> 00:29:44,295
My big worry with the Red team
is the fact that they're only

620
00:29:44,320 --> 00:29:46,095
calculating 40 pizzas.

621
00:29:46,120 --> 00:29:48,895
So, half an hour in, they could be
closing up shop with nothing left,

622
00:29:48,920 --> 00:29:50,975
which will be highly embarrassing
for them.

623
00:29:51,000 --> 00:29:54,175
Not good for customers
and certainly not good for profit.

624
00:29:54,200 --> 00:29:57,095
I think we should times it all
by 1.5.

625
00:29:57,120 --> 00:29:59,615
1.5. Let's go. OK. 1.5.

626
00:30:01,160 --> 00:30:02,455
So, what's the theme?

627
00:30:02,480 --> 00:30:04,535
Meatless-based pizza.
OK, so meat-free? Yeah. OK.

628
00:30:04,560 --> 00:30:05,775
The first one?

629
00:30:05,800 --> 00:30:08,735
Goat's cheese,
red onion and sun dried tomato.

630
00:30:08,760 --> 00:30:11,655
Ancl then the second is gorgonzola,
roquito peppers,

631
00:30:11,680 --> 00:30:15,095
and we're finishing it with some
basil. So, crust, way too thick.

632
00:30:15,120 --> 00:30:18,695
It reminds me of a sort of frozen
food pizza, doesn't it?

633
00:30:18,720 --> 00:30:20,655
Yeah. OK, so that needs to be
really thin there,

634
00:30:20,680 --> 00:30:22,255
so you can really get the flavour.

635
00:30:22,280 --> 00:30:23,575
Price point, where are we going?

636
00:30:23,600 --> 00:30:25,015
We're going about £8.

637
00:30:25,040 --> 00:30:26,695
£8, meatless.

638
00:30:26,720 --> 00:30:28,655
Yeah, it seems a little bit flat
in here,

639
00:30:28,680 --> 00:30:30,015
or is it just me?

640
00:30:32,560 --> 00:30:33,895
No, it's fine. It's fine?

641
00:30:33,920 --> 00:30:37,215
This is the team that are united,
stand out for all the right reasons.

642
00:30:37,240 --> 00:30:39,895
Yeah? Of course. Good luck.
Thank you. Thank you.

643
00:30:39,920 --> 00:30:42,015
Do you want to try one
and we'll stretch it right out?

644
00:30:42,040 --> 00:30:44,615
If we can get them thinner, it's
going to look bigger and more for

645
00:30:44,640 --> 00:30:46,095
their money as well. Precisely.

646
00:30:46,120 --> 00:30:48,095
The Yellow Team, they've gone
for the meatless pizza.

647
00:30:48,120 --> 00:30:50,335
That's a bold move here.
Meatless on both?

648
00:30:50,360 --> 00:30:51,975
I'm not too sure
that's going to work.

649
00:30:52,000 --> 00:30:54,535
This is a profit challenge
and they don't know their market.

650
00:30:54,560 --> 00:30:55,935
That's my worry.

651
00:30:55,960 --> 00:30:58,095
Right, I'm going to do front
of house. You're going to make

652
00:30:58,120 --> 00:31:00,575
the pizzas, Gary? Yeah. Kris,
you're going to be the turner.

653
00:31:00,600 --> 00:31:02,655
As soon as they hit the oven,
they're my responsibility

654
00:31:02,680 --> 00:31:04,295
until they hit the box. Yeah.

655
00:31:06,080 --> 00:31:07,775
Blue team, flavours -
where are we going?

656
00:31:07,800 --> 00:31:10,655
We have Milano salami
with cooked ham.

657
00:31:10,680 --> 00:31:15,415
The other pizza is chicken
with mushroom and jalapenos.

658
00:31:15,440 --> 00:31:18,135
Price-wise, what we thinking?
£10 for the pizza.

659
00:31:18,160 --> 00:31:20,175
£10? Yes. Wow. OK.

660
00:31:20,200 --> 00:31:23,535
So, you're the most expensive pizza
in the piazza. Volume-wise,

661
00:31:23,560 --> 00:31:25,775
what are we thinking? A 90-minute
service for lunch.

662
00:31:25,800 --> 00:31:28,455
It's going to be 100.
Yeah. 100 pizzas? Yeah.

663
00:31:28,480 --> 00:31:30,895
OK, that's a lot.

664
00:31:30,920 --> 00:31:33,495
OK. That's 50 every 45 minutes.

665
00:31:33,520 --> 00:31:38,175
Yeah. Yeah? So, if you're going
to go that ambitious,

666
00:31:38,200 --> 00:31:41,015
be careful your price point is
not too high.

667
00:31:41,040 --> 00:31:43,335
Yeah. So, be smart.

668
00:31:43,360 --> 00:31:45,415
Good luck. You're going to need it.

669
00:31:45,440 --> 00:31:48,935
Thank you.
OK, let's adjust these prices. OK.

670
00:31:48,960 --> 00:31:51,815
100 pizzas in 90 minutes.
That's a tall order.

671
00:31:51,840 --> 00:31:54,895
Even the Pizza Boys would be far
stretched to go to those numbers.

672
00:31:54,920 --> 00:31:57,575
My big worry is they're just going
to have lots of dough left.

673
00:31:57,600 --> 00:32:01,015
10 quid a pizza and 100 pizzas
in 9O minutes,

674
00:32:01,040 --> 00:32:02,855
it's not
the Guinness Book of Records.

675
00:32:02,880 --> 00:32:05,215
We are sticking to our guns
on price, but psychologically,

676
00:32:05,240 --> 00:32:07,855
we're going to change it from 10
to 9.99, just so it looks better

677
00:32:07,880 --> 00:32:10,775
on the menu and hopefully sell some
more. Sounds good to me. All right.

678
00:32:10,800 --> 00:32:14,215
When Gordon came along,
he sort of did say, "£10? Wow."

679
00:32:14,240 --> 00:32:17,135
So, we've decided to change that
down to 9.99 to make it look

680
00:32:17,160 --> 00:32:18,535
under a £10 mark.

681
00:32:18,560 --> 00:32:21,935
So, hopefully if we sell enough at
that price, we should be all right.

682
00:32:28,080 --> 00:32:30,975
Listen, are you both confident
what's on each pizza?

683
00:32:31,000 --> 00:32:33,295
Uh... Yeah. You just don't want
to put the wrong thing

684
00:32:33,320 --> 00:32:34,855
on the wrong pizza.

685
00:32:34,880 --> 00:32:36,455
Give them some charm, right?

686
00:32:36,480 --> 00:32:39,055
Communicate. When we're silent,
we're not on the same page.

687
00:32:39,080 --> 00:32:40,535
And good luck, yes?

688
00:32:44,440 --> 00:32:46,295
Oh, is this guests coming?

689
00:32:46,320 --> 00:32:48,855
Getting a bit of the sweats.
Positive mental attitude.

690
00:32:48,880 --> 00:32:50,775
You're not going to burn the pizza,
Kier.

691
00:32:50,800 --> 00:32:52,255
I appreciate your confidence.

692
00:32:52,280 --> 00:32:54,375
The guests are arriving. Big smiles.
Yes?

693
00:32:54,400 --> 00:32:56,015
Everyone organised?

694
00:32:56,040 --> 00:32:58,535
I'm going to put that over there,
yeah? I've got two, I've got two.

695
00:33:00,480 --> 00:33:01,695
Hi, guys. How are you?

696
00:33:01,720 --> 00:33:04,135
The piazza is now full
of hungry customers.

697
00:33:04,160 --> 00:33:06,695
Hello. Hello, good afternoon!

698
00:33:06,720 --> 00:33:10,815
The teams have 90 minutes to make
and sell as many pizzas as they can.

699
00:33:10,840 --> 00:33:13,935
Good, that's our menu there, if you
want to have a little look at it?

700
00:33:13,960 --> 00:33:17,055
Pizza, pizza! Do you want pizza?
Yeah.

701
00:33:19,000 --> 00:33:21,215
Here we go, here we go! Come.

702
00:33:21,240 --> 00:33:24,015
Can we get the veggie?
With pesto. With pesto? Yeah.

703
00:33:24,040 --> 00:33:26,535
Woo! First one. Veggie, let's go!

704
00:33:27,760 --> 00:33:30,095
"Greatest Of All Time."

705
00:33:30,120 --> 00:33:32,735
Go on, then, we're going to try
the GOAT, please.

706
00:33:32,760 --> 00:33:35,055
Thank you so much.
You've got a GOAT on.

707
00:33:35,080 --> 00:33:36,735
Ah, the Greatest Of All Time, huh?

708
00:33:37,880 --> 00:33:39,855
Do you fancy some Italian pizza?

709
00:33:39,880 --> 00:33:41,175
On the Blue team,

710
00:33:41,200 --> 00:33:44,095
there's an early flurry of orders
for their meaty pizzas.

711
00:33:44,120 --> 00:33:46,975
Hi, guys. How are you? Can we have
two Classics, please?

712
00:33:47,000 --> 00:33:49,655
Yeah, no worries. The Italian
Classic for me, please.

713
00:33:49,680 --> 00:33:52,215
Yeah. With the additional Parmesan.
Sounds great.

714
00:33:54,360 --> 00:33:57,255
Thank you. Four of each? Yep?
No worries.

715
00:33:57,280 --> 00:34:00,415
And all with Parmesan. 81.88,
thank you.

716
00:34:00,440 --> 00:34:02,095
Sorry to keep you waiting.

717
00:34:02,120 --> 00:34:04,615
There's not enough space
on the thing.

718
00:34:04,640 --> 00:34:07,935
Can we have one of each, please?
Yeah, of course. Parmesan on both.

719
00:34:07,960 --> 00:34:10,695
No worries. We're looking
at about 25 to 30 minutes.

720
00:34:10,720 --> 00:34:13,095
Oh, shoot. Sorry.
On the Polio, no peppers?

721
00:34:13,120 --> 00:34:15,455
What? On the one that's in? Yeah...

722
00:34:15,480 --> 00:34:18,135
Make me another Polio, please.
I'm going to make another one.

723
00:34:18,160 --> 00:34:20,575
Extra cheese.
Extra cheese on the new one?

724
00:34:20,600 --> 00:34:22,055
No Polio, extra cheese.

725
00:34:22,080 --> 00:34:24,655
Craig's taking way too many orders.
The kitchen can't keep up.

726
00:34:24,680 --> 00:34:26,095
That's 81.81.

727
00:34:26,120 --> 00:34:28,895
That will deteriorate the standard.

728
00:34:28,920 --> 00:34:32,375
Right now, the Blue team have got
a big old line, but if these wait

729
00:34:32,400 --> 00:34:36,095
times get any longer, customers
will start looking elsewhere.

730
00:34:36,120 --> 00:34:38,695
Right, how many orders have you got?
We've got quite a few now.

731
00:34:38,720 --> 00:34:40,695
Yeah, we've got...
Don't back up the kitchen.

732
00:34:40,720 --> 00:34:44,095
Just pace yourself. Of course.
Press pause for two minutes and let

733
00:34:44,120 --> 00:34:46,455
these guys get up to speed.
Keep them here,

734
00:34:46,480 --> 00:34:49,015
but just don't slam them.
Yeah, yeah, no worries.

735
00:34:49,040 --> 00:34:51,895
Hiya, sorry to keep you waiting.
How are you? The Italian Classic,

736
00:34:51,920 --> 00:34:54,015
please. Yeah, no worries.

737
00:34:54,040 --> 00:34:55,935
Sorry. There's a little bit of
a wait at the minute.

738
00:34:55,960 --> 00:34:58,055
There's a few orders at the moment.

739
00:34:58,080 --> 00:34:59,455
Yep. Lovely.

740
00:35:00,920 --> 00:35:03,935
Right. What are you working on
just now, guys? Gone for a GOAT here

741
00:35:03,960 --> 00:35:05,815
cos we're a wee bit behind.

742
00:35:05,840 --> 00:35:08,295
On the Yellow team...
Can I have a box, please?

743
00:35:08,320 --> 00:35:10,215
...keeping an eye
on quality control...

744
00:35:10,240 --> 00:35:12,215
Would you like some garlic clip
to go with it?

745
00:35:12,240 --> 00:35:13,535
...Kris.

746
00:35:16,400 --> 00:35:18,055
That one's good to go, Kris.

747
00:35:18,080 --> 00:35:21,135
Yeah, mate, I've got my hands full.
OK. Right, these pizzas are two

748
00:35:21,160 --> 00:35:22,495
different sizes, guys.

749
00:35:22,520 --> 00:35:24,575
We need continuity in this product.
Yep.

750
00:35:24,600 --> 00:35:27,015
Guys, turn around, both of you.
Look. Look at the size difference.

751
00:35:27,040 --> 00:35:29,095
Big one. One wee one. Yeah?
That needs to be turned

752
00:35:29,120 --> 00:35:31,295
a bit earlier next time. Yeah?
Talk to the team.

753
00:35:31,320 --> 00:35:33,975
Don't just serve. OK, we know we can
get a little bit more rounder,

754
00:35:34,000 --> 00:35:36,615
less oblong. The Yellow team,
they've got this big line,

755
00:35:36,640 --> 00:35:39,415
but the three of them together,
they're not on the same page.

756
00:35:39,440 --> 00:35:41,015
They seem upset with each other.

757
00:35:41,040 --> 00:35:43,615
Listen, listen. These are the...
THEY TALK OVER EACH OTHER

758
00:35:43,640 --> 00:35:45,415
These are the ones
that are coming up.

759
00:35:45,440 --> 00:35:47,575
Once you've taken it,
take it out and sit it on when

760
00:35:47,600 --> 00:35:50,735
you're doing it and then give me
the check, all right? Yeah.

761
00:35:50,760 --> 00:35:54,135
They seem upset with each other
and that lack of teamwork -

762
00:35:54,160 --> 00:35:56,815
well, it's showing in the standard
of their pizzas.

763
00:35:56,840 --> 00:35:58,895
There's nothing fun going on
in the Yellow team.

764
00:35:58,920 --> 00:36:01,015
Mate, you've got no flour
on the fucking thing.

765
00:36:01,040 --> 00:36:04,215
Jesus. Start again. Bin it.
Get rid of it. Get rid of it.

766
00:36:04,240 --> 00:36:06,655
Plenty of flour on everything.

767
00:36:06,680 --> 00:36:09,175
I'm going to need to focus on this
cos I'm burning

768
00:36:09,200 --> 00:36:10,495
this shit already.

769
00:36:10,520 --> 00:36:12,175
Mind your backs.

770
00:36:12,200 --> 00:36:13,975
In charge of the ovens
for the Red team...

771
00:36:14,000 --> 00:36:15,775
Oh, that one's a bit caught. ..Kier.

772
00:36:15,800 --> 00:36:18,215
Sorry, guys. I lost another pizza.
Getting rid of that.

773
00:36:18,240 --> 00:36:20,895
You guys have been waiting ages.
We need another meat.

774
00:36:20,920 --> 00:36:23,455
All right. It's gone in the bin
because it got burnt.

775
00:36:23,480 --> 00:36:25,935
Kier, when you throw them away,
you need to tell Flo

776
00:36:25,960 --> 00:36:27,855
because we have to get another one
making.

777
00:36:27,880 --> 00:36:31,015
Yeah, the oven got a bit hot.
Sorry, guys. So, I need to restart?

778
00:36:31,040 --> 00:36:33,335
No, we can't. We can't carry on
like that.

779
00:36:33,360 --> 00:36:35,015
Where's number 16 gone?

780
00:36:35,040 --> 00:36:37,615
I'm far behind. I really need help.

781
00:36:37,640 --> 00:36:40,015
I know we're behind,
but we get more behind

782
00:36:40,040 --> 00:36:42,575
when we rush and stuff fucks up,
all right?

783
00:36:42,600 --> 00:36:45,335
The Red team, they're somewhat
disorganised, and whilst

784
00:36:45,360 --> 00:36:48,095
it's good they've got
a heavy stream of customers,

785
00:36:48,120 --> 00:36:51,015
if they don't sort their systems
out, they will start burning

786
00:36:51,040 --> 00:36:52,335
through their profits.

787
00:36:53,360 --> 00:36:54,575
Let's go. Reshape. Yep.

788
00:36:55,760 --> 00:36:57,735
They're not going to burn in there,
are they?

789
00:36:57,760 --> 00:36:59,455
They are if I don't watch them.

790
00:36:59,480 --> 00:37:00,935
<i>Her? Yeah?</i>

791
00:37:00,960 --> 00:37:04,135
Kier, you've got one in there!
We need that paddle back. It's fine!

792
00:37:04,160 --> 00:37:05,815
I've got it. It looks good.

793
00:37:05,840 --> 00:37:07,655
Uh, that whole oven's on fire.

794
00:37:07,680 --> 00:37:10,575
Ooh. OK, definitely
supposed to do that.

795
00:37:10,600 --> 00:37:14,695
There's a very fine line
between nicely charred and inedible.

796
00:37:14,720 --> 00:37:16,735
OK. Right, this one's ready.

797
00:37:16,760 --> 00:37:19,695
Yeah. They're all fucking good.
Yeah. Hey!

798
00:37:19,720 --> 00:37:21,295
It's fine. It's fine.

799
00:37:21,320 --> 00:37:23,215
You need to stop orders
for the meat.

800
00:37:23,240 --> 00:37:25,855
We are running out of meat.
He keeps burning them.

801
00:37:25,880 --> 00:37:28,255
OK. How long do you think,
if someone was to order now?

802
00:37:28,280 --> 00:37:30,895
How many pizza? We have
a big order coming.

803
00:37:30,920 --> 00:37:33,295
It's these ones... Count how many
pizza we have.

804
00:37:34,720 --> 00:37:36,895
Oh-la-la-la-la-la!

805
00:37:41,520 --> 00:37:44,255
We're midway through
the 90-minute service...

806
00:37:44,280 --> 00:37:45,815
Sorry, guys. I was trying to do two

807
00:37:45,840 --> 00:37:47,815
jobs at the same time.
Fuck's sake, man.

808
00:37:47,840 --> 00:37:49,855
...and with all the teams
under pressure...

809
00:37:49,880 --> 00:37:51,535
Hiya. How are we doing?

810
00:37:51,560 --> 00:37:53,495
...I'm sending leuan and jez in to

811
00:37:53,520 --> 00:37:55,655
stress test their businesses.

812
00:37:55,680 --> 00:37:57,295
We'll have half and half.

813
00:37:57,320 --> 00:37:59,535
But then we wanted
to try the pesto as well.

814
00:37:59,560 --> 00:38:02,175
We've got pesto ready
served in pots. There we go.

815
00:38:02,200 --> 00:38:03,495
That'll be fantastic.

816
00:38:03,520 --> 00:38:06,095
Hebe will give you a shout
as soon as it's ready.

817
00:38:06,120 --> 00:38:08,055
Right, we're running low on pesto,
too.

818
00:38:09,760 --> 00:38:12,295
What do you think about
we brush the pizzas with pesto,

819
00:38:12,320 --> 00:38:14,735
instead of put it in the pots?
Because we're running out.

820
00:38:14,760 --> 00:38:16,495
Brush it. Brush it.

821
00:38:16,520 --> 00:38:19,135
Right, I'm going to start brushing
the pesto instead of putting

822
00:38:19,160 --> 00:38:21,015
it in pots.

823
00:38:21,040 --> 00:38:22,695
Who had the half and half?

824
00:38:22,720 --> 00:38:24,855
That's us. Fantastic. Enjoy!

825
00:38:24,880 --> 00:38:27,615
Oh, lovely. Thank you very much.
No worries. Thank you.

826
00:38:29,560 --> 00:38:31,895
Sorry. ls there any chance
we can get the pesto as well?

827
00:38:31,920 --> 00:38:33,535
Yeah, I brushed it on the side.

828
00:38:33,560 --> 00:38:35,255
We've changed to brush it now.

829
00:38:35,280 --> 00:38:37,455
So, we've gone to there? Yeah.

830
00:38:37,480 --> 00:38:40,135
So, there's pesto there.
And there's pesto there?

831
00:38:40,160 --> 00:38:43,135
A very unusual way in my eyes
of pesto-ing a pizza.

832
00:38:43,160 --> 00:38:45,215
Was it authentic enough
in terms of flavour?

833
00:38:45,240 --> 00:38:47,815
I thought the flavours were lovely.
Distribution of ingredients,

834
00:38:47,840 --> 00:38:49,775
he had four pieces of sausage.
I had one.

835
00:38:49,800 --> 00:38:51,375
They might have been running low
in stock,

836
00:38:51,400 --> 00:38:53,455
so we don't know
whether their ordering was spot-on.

837
00:38:53,480 --> 00:38:55,495
That's poor planning
from the start, isn't it?

838
00:38:55,520 --> 00:38:57,335
The pesto at 1.50, value for money?

839
00:38:57,360 --> 00:38:58,815
We were promised a jar.

840
00:38:58,840 --> 00:39:01,255
You couldn't see it directly
on the pizza, so we had to go back

841
00:39:01,280 --> 00:39:04,375
and check with them. And it had been
brushed on the base,

842
00:39:04,400 --> 00:39:06,615
which for £1.50,
I think you'd expect more than

843
00:39:06,640 --> 00:39:07,855
a brush of pesto, I think.

844
00:39:10,760 --> 00:39:14,135
Can we do the Parmesan,
but on half, so we get...

845
00:39:14,160 --> 00:39:16,575
Of course you can. ..the contrast?
What's the wait time like?

846
00:39:16,600 --> 00:39:19,335
At the moment, we are going
to look about 30 minutes or so.

847
00:39:19,360 --> 00:39:21,575
OK. Yeah, 30-35 minutes, I think.
Yeah.

848
00:39:26,360 --> 00:39:28,455
Guys, apologies about the wait.
We won't be long.

849
00:39:28,480 --> 00:39:30,255
Yeah, we'll just keep going.
Thank you.

850
00:39:32,400 --> 00:39:35,015
Pizza's ready, guys.
Thank you so much. Cheers.

851
00:39:35,040 --> 00:39:37,295
Thank you. Thank you. No worries.

852
00:39:37,320 --> 00:39:40,695
They've gone a little bit over
on the halves. Yep.

853
00:39:40,720 --> 00:39:43,055
Did it feel authentic?
Especially with the ingredients.

854
00:39:43,080 --> 00:39:44,295
Ham, chicken?

855
00:39:44,320 --> 00:39:45,815
Yeah. They were very classic.

856
00:39:45,840 --> 00:39:48,815
Do you know what?
He says classic, I say lazy.

857
00:39:48,840 --> 00:39:50,855
Time wise, how quick was
the execution

858
00:39:50,880 --> 00:39:53,335
for those? We were quoted 35 minutes
when we ordered.

859
00:39:53,360 --> 00:39:55,095
35 minutes? 35 minutes.

860
00:39:55,120 --> 00:39:57,775
Yeah, and we know the score, Gordon,
once you take the money,

861
00:39:57,800 --> 00:40:00,615
that's a contract. That's a binding
contract between the customer

862
00:40:00,640 --> 00:40:02,575
and you.
And you've got to deliver fast.

863
00:40:04,600 --> 00:40:06,215
Right, what have you got in, guys?
Tell me.

864
00:40:06,240 --> 00:40:08,855
There's a GOAT in at the moment.
I need another one, so I need two.

865
00:40:08,880 --> 00:40:11,215
Then after that, I need another two.
Tell them it's going be a bit

866
00:40:11,240 --> 00:40:13,535
longer than 10 to 15.
Yeah, that's fine, buddy.

867
00:40:15,560 --> 00:40:19,015
Nobody's, like, acknowledged us yet
or said anything. Yeah.

868
00:40:19,040 --> 00:40:22,735
Give me some tomato. Two are on
the one check. Listen.

869
00:40:22,760 --> 00:40:25,295
Two are on the one check,
all right?

870
00:40:25,320 --> 00:40:28,135
Hello. Can we get one pizza,

871
00:40:28,160 --> 00:40:29,935
but half and half, please?

872
00:40:29,960 --> 00:40:31,775
Yeah, sure. Thank you so much, guys.

873
00:40:33,800 --> 00:40:35,815
Just give it a wee stretch.
Give it a wee stretch,

874
00:40:35,840 --> 00:40:38,255
then you put it in. I'm going
to go ahead on the next one.

875
00:40:41,840 --> 00:40:43,695
Oh, fuck.

876
00:40:43,720 --> 00:40:45,055
Jesus Christ, man.

877
00:40:47,240 --> 00:40:48,775
Hi, guys. That's you.

878
00:40:48,800 --> 00:40:51,055
Have a good night.
Thank you so much. Cheers, guys.

879
00:40:51,080 --> 00:40:52,855
Have a good one.

880
00:40:52,880 --> 00:40:55,135
Using blue cheese, blue cheese is
a strong flavour.

881
00:40:55,160 --> 00:40:57,015
Not everybody loves blue cheese
as well.

882
00:40:57,040 --> 00:40:59,135
That stretch, though,
that I've got there,

883
00:40:59,160 --> 00:41:02,375
that's not cheese.
That's dough. That's dough!

884
00:41:02,400 --> 00:41:04,895
How was the pizza?
It was the worst pizza.

885
00:41:04,920 --> 00:41:06,055
It was raw.

886
00:41:06,080 --> 00:41:08,255
What I will say is there was
no chemistry.

887
00:41:08,280 --> 00:41:10,455
They weren't really chatting
to each other,

888
00:41:10,480 --> 00:41:12,335
and when they were,
it was a little bit short.

889
00:41:12,360 --> 00:41:15,495
And we stood there for a good minute
before being acknowledged.

890
00:41:15,520 --> 00:41:18,295
Tremendous feedback. Thank you
so much. Really appreciate it.

891
00:41:18,320 --> 00:41:20,015
You're welcome.

892
00:41:20,040 --> 00:41:21,175
Just final push.

893
00:41:22,440 --> 00:41:25,175
Don't lose any consistency
on these final checks, all right?

894
00:41:25,200 --> 00:41:27,375
I know I'm on your back about it.
Yeah.

895
00:41:27,400 --> 00:41:29,695
Nothing with anchovies on
or anything?

896
00:41:29,720 --> 00:41:31,735
We have no meat at this one. Sorry.

897
00:41:31,760 --> 00:41:33,895
Oh, meatless. They're meatless.

898
00:41:33,920 --> 00:41:35,175
Oh, that's no good!

899
00:41:36,280 --> 00:41:39,335
Right, listen, there was
another check that went missing.

900
00:41:39,360 --> 00:41:41,695
If the checks go missing,
that's money on the floor.

901
00:41:41,720 --> 00:41:44,855
Yeah, I know, but it's not my fault
cos the checks were on there.

902
00:41:46,360 --> 00:41:47,975
This is tiny, mate.

903
00:41:48,000 --> 00:41:49,535
Doing my best. Yeah.

904
00:41:50,880 --> 00:41:54,055
On a challenge
purely based on profit...

905
00:41:54,080 --> 00:41:55,935
We've got 20 more to do.

906
00:41:55,960 --> 00:41:57,175
Come on.

907
00:41:57,200 --> 00:41:59,095
...and with the clock
counting down...

908
00:41:59,120 --> 00:42:01,535
I don't think we should take
any more orders. No, we're not.

909
00:42:01,560 --> 00:42:03,535
Cos we're going to start issuing
refunds.

910
00:42:03,560 --> 00:42:05,575
...every last pizza counts.

911
00:42:05,600 --> 00:42:08,415
Two Welsh Dragon sausage pizzas,
please. We're out of sausages.

912
00:42:08,440 --> 00:42:10,895
Yeah. That's all right.
Thank you very much. No problem.

913
00:42:10,920 --> 00:42:13,775
Just make it blurry,
so people can't read it.

914
00:42:13,800 --> 00:42:15,695
We're going to have to remake
this one, right?

915
00:42:15,720 --> 00:42:17,575
Take this. Put that one in the bin,
bin's open.

916
00:42:17,600 --> 00:42:19,255
We need another veggie, Flo.

917
00:42:22,880 --> 00:42:24,535
Number 33!

918
00:42:24,560 --> 00:42:26,455
Your pizza is ready!

919
00:42:26,480 --> 00:42:29,095
And if you don't come and eat it,
I'm going to eat it.

920
00:42:30,560 --> 00:42:31,975
What a click!

921
00:42:34,720 --> 00:42:36,695
Just get some in the oven.

922
00:42:36,720 --> 00:42:39,655
They've got nothing in the oven at
the moment. Let's just keep going.

923
00:42:39,680 --> 00:42:43,135
There's only two of us,
doing our best.

924
00:42:45,440 --> 00:42:47,735
Just make like your life depends
on it. Yeah, literally.

925
00:42:49,000 --> 00:42:51,375
I've been doing that
for the past hour and a half.

926
00:42:52,840 --> 00:42:53,895
Time's up.

927
00:42:57,720 --> 00:42:58,775
I'm so sorry.

928
00:42:59,920 --> 00:43:01,335
We're going to have to refund you.

929
00:43:01,360 --> 00:43:03,015
Apologies, guys. Sorry about that.

930
00:43:03,040 --> 00:43:04,775
I'm starving!

931
00:43:04,800 --> 00:43:07,855
Any tickets not completed
will end in refunds.

932
00:43:07,880 --> 00:43:09,335
There you go.

933
00:43:09,360 --> 00:43:12,415
It was gut-wrenching to hand over
the money back to the customer

934
00:43:12,440 --> 00:43:15,535
in the end. It was the fact that
we had too many orders to deal with

935
00:43:15,560 --> 00:43:17,255
and I think that's a good sign
for us.

936
00:43:17,280 --> 00:43:18,735
Do you know how many pizzas it was?

937
00:43:18,760 --> 00:43:20,375
I completely lost count. Loads.

938
00:43:21,680 --> 00:43:23,935
That was chaotic. But we got there.

939
00:43:23,960 --> 00:43:26,815
I think, you know, if we had
another two hours, I'd be dead

940
00:43:26,840 --> 00:43:29,775
but we'd be excellent
at making pizzas.

941
00:43:29,800 --> 00:43:32,255
If we've not won this,
I'm going to be surprised.

942
00:43:33,320 --> 00:43:34,335
Who knows?

943
00:43:34,360 --> 00:43:36,415
I'm buzzing. Super, super happy.

944
00:43:36,440 --> 00:43:39,135
I think we kept it calm and cool
under the pressure,

945
00:43:39,160 --> 00:43:41,335
and that we knocked out
a really good product.

946
00:43:41,360 --> 00:43:44,335
So, I think that our profit
will be pretty high.

947
00:43:44,360 --> 00:43:46,855
Dream team. Let's go. Let's go.

948
00:43:46,880 --> 00:43:48,815
You left me hanging there, Kris.

949
00:43:48,840 --> 00:43:51,655
Fucking better. Amazing.
It's either that or I punch you with

950
00:43:51,680 --> 00:43:54,695
my tomato hand that I've got
going on here.

951
00:43:54,720 --> 00:43:57,735
Tomorrow, they'll meet me
at the restaurant for the results.

952
00:44:19,360 --> 00:44:21,055
How are you feeling, Kris?

953
00:44:21,080 --> 00:44:22,895
Excited and nervous.

954
00:44:22,920 --> 00:44:25,055
Can't wait to find out
what we've clone. Yeah.

955
00:44:25,080 --> 00:44:26,375
Here we go again.

956
00:44:26,400 --> 00:44:28,455
What's clone is clone.

957
00:44:28,480 --> 00:44:30,095
It's all about the numbers.

958
00:44:30,120 --> 00:44:31,455
I think we did pretty well.

959
00:44:39,160 --> 00:44:40,855
Welcome back.

960
00:44:40,880 --> 00:44:42,335
For this challenge,

961
00:44:42,360 --> 00:44:45,335
you really needed to understand
your customer...

962
00:44:46,600 --> 00:44:48,895
...keep an eye on your figures,

963
00:44:48,920 --> 00:44:52,535
and, more importantly,
communicate as a team,

964
00:44:52,560 --> 00:44:55,735
something every single one of you
should be doing

965
00:44:55,760 --> 00:44:58,535
on a daily basis
in your own businesses.

966
00:44:58,560 --> 00:45:01,055
Right.
Let's start with the Blue team.

967
00:45:01,080 --> 00:45:04,415
Craig, Sam, Amy and Andy.

968
00:45:04,440 --> 00:45:06,655
Meat Little Italy.

969
00:45:08,120 --> 00:45:10,095
Interesting choice of name.

970
00:45:10,120 --> 00:45:12,695
Were there any other potential
names?

971
00:45:12,720 --> 00:45:14,175
Porkmeirion.

972
00:45:14,200 --> 00:45:16,135
LAUGHTER

973
00:45:17,240 --> 00:45:18,895
Porkmeirion?

974
00:45:21,720 --> 00:45:25,695
Meat Little Italy is starting
to sound somewhat good now. Right.

975
00:45:25,720 --> 00:45:28,495
Pretty simple name,

976
00:45:28,520 --> 00:45:32,375
followed by some pretty simple
pizza toppings, too.

977
00:45:32,400 --> 00:45:36,015
I gave you a plethora of incredible
ingredients, and you came

978
00:45:36,040 --> 00:45:39,255
up with ham and salami,
and chicken and mushroom.

979
00:45:39,280 --> 00:45:42,375
The profit was at the back
of the mind for this task,

980
00:45:42,400 --> 00:45:45,175
just to make it basic and clean
and tasty.

981
00:45:46,320 --> 00:45:50,015
Yellow team - Gary, Kris and Rachel.

982
00:45:50,040 --> 00:45:52,015
Who was in charge of this team?

983
00:45:52,040 --> 00:45:53,935
ME. Why?

984
00:45:53,960 --> 00:45:56,695
I said last week that I would
step up and show my leadership,

985
00:45:56,720 --> 00:45:59,975
so I thought I'd better stand by
my word. From the outside in,

986
00:46:00,000 --> 00:46:03,175
it didn't feel like you were
all pulling in the same direction

987
00:46:03,200 --> 00:46:05,935
from the start. Is that fair to say?

988
00:46:05,960 --> 00:46:08,295
We were a bit fractured
at the start, but as soon

989
00:46:08,320 --> 00:46:11,135
as the service kicked in, I think
we pulled our weight as good

990
00:46:11,160 --> 00:46:13,935
as we could have.
You went for the veggie options.

991
00:46:13,960 --> 00:46:16,455
The two pizzas you offered
were two strong cheeses.

992
00:46:16,480 --> 00:46:18,855
Did it not cross your mind
that some of your customers may not

993
00:46:18,880 --> 00:46:20,495
be into those strong cheeses?

994
00:46:20,520 --> 00:46:23,335
We wanted to keep in mind what you
said about elevating it up

995
00:46:23,360 --> 00:46:25,055
and doing something
slightly different,

996
00:46:25,080 --> 00:46:27,655
so that was in the back of our mind.

997
00:46:27,680 --> 00:46:29,215
Red team -

998
00:46:29,240 --> 00:46:32,415
Kier, Naomi, Flo and Hebe.

999
00:46:32,440 --> 00:46:34,535
You went down
the Welsh traditional route.

1000
00:46:34,560 --> 00:46:35,935
Whose idea was that?

1001
00:46:35,960 --> 00:46:38,215
I think we all...
Yeah, we all liked the idea.

1002
00:46:38,240 --> 00:46:40,095
20 minutes left,

1003
00:46:40,120 --> 00:46:42,615
you ran out of one of the most
successful pizzas.

1004
00:46:42,640 --> 00:46:45,095
Yeah, that was really unfortunate.

1005
00:46:45,120 --> 00:46:47,975
We looked at it from an opinion
point of view at the beginning

1006
00:46:48,000 --> 00:46:51,415
of how many times do we, as a team,
go for a veggie option

1007
00:46:51,440 --> 00:46:54,575
over the meat. And that's why
we thought about half and half.

1008
00:46:54,600 --> 00:46:57,735
And obviously we should have
pushed it more towards the meat.

1009
00:46:57,760 --> 00:47:02,215
When the pizza experts came in
to see your shack,

1010
00:47:02,240 --> 00:47:04,695
you offered them pesto in a pot,
but they came back

1011
00:47:04,720 --> 00:47:06,575
because they couldn't find the pot.

1012
00:47:06,600 --> 00:47:09,215
And you told them that,
"We brushed it."

1013
00:47:09,240 --> 00:47:12,735
The pesto was so popular
that we were running out.

1014
00:47:12,760 --> 00:47:15,175
You can't charge for something
that you're not giving.

1015
00:47:15,200 --> 00:47:18,495
You're just brushing the pizza
with a fucking paintbrush.

1016
00:47:18,520 --> 00:47:21,615
You just can't do that in business.
No.

1017
00:47:21,640 --> 00:47:23,455
Right, the results.

1018
00:47:25,120 --> 00:47:28,975
Based on your sales
and what your purchasing was,

1019
00:47:29,000 --> 00:47:30,695
I've had the figures calculated.

1020
00:47:32,640 --> 00:47:36,495
One team spent on ingredients
£146.16,

1021
00:47:36,520 --> 00:47:41,295
with sales of £524.76,

1022
00:47:41,320 --> 00:47:45,855
a net profit of £378.60.

1023
00:47:48,160 --> 00:47:50,655
An 87% margin.

1024
00:47:50,680 --> 00:47:52,055
That is phenomenal.

1025
00:47:55,440 --> 00:47:57,855
The winning team this week,

1026
00:47:57,880 --> 00:47:59,535
congratulations goes to...

1027
00:48:01,840 --> 00:48:03,655
...the Blue team.
SQUEALING

1028
00:48:03,680 --> 00:48:04,735
Sorry!

1029
00:48:08,480 --> 00:48:10,175
Congrats, all four of you.

1030
00:48:10,200 --> 00:48:13,335
I wasn't a big fan of the chicken
and the ham, but you knew

1031
00:48:13,360 --> 00:48:14,975
your market clearly.

1032
00:48:15,000 --> 00:48:18,615
And more importantly,
your sales were through the roof.

1033
00:48:21,200 --> 00:48:24,135
So, that leaves the Red
and the Yellow teams.

1034
00:48:26,640 --> 00:48:29,295
I'm going to go straight
to the worst performing team.

1035
00:48:30,920 --> 00:48:34,815
With an overall profit of £227.59...

1036
00:48:37,440 --> 00:48:40,375
...the losing team this week is...

1037
00:48:44,080 --> 00:48:45,375
...the Yellow team.

1038
00:48:50,920 --> 00:48:57,175
Red team, you had
an overall profit of £313.74,

1039
00:48:57,200 --> 00:49:01,095
JUST behind the winning team,
the Blue team.

1040
00:49:01,120 --> 00:49:06,095
Had you bought ingredients for
six more pizzas or sold the ones

1041
00:49:06,120 --> 00:49:08,375
that Kier burnt
and stuck in the bin,

1042
00:49:08,400 --> 00:49:10,535
you might have won this challenge.

1043
00:49:10,560 --> 00:49:12,415
So, Yellow team, you lost.

1044
00:49:13,880 --> 00:49:16,575
You three, I feel like
you didn't understand your market,

1045
00:49:16,600 --> 00:49:21,175
you did not get the tone right
before and in the middle of service,

1046
00:49:21,200 --> 00:49:24,215
and quality control was not there.

1047
00:49:24,240 --> 00:49:26,935
One of you will be leaving
this competition tonight.

1048
00:49:26,960 --> 00:49:28,855
I'll see you in the restaurant.

1049
00:49:28,880 --> 00:49:31,295
Thank you. Blue team, well done.
Thank you.

1050
00:49:31,320 --> 00:49:33,855
I'm very frustrated to be going in,

1051
00:49:33,880 --> 00:49:37,335
because I know
I don't deserve to be here.

1052
00:49:37,360 --> 00:49:39,095
I'm just a bit gutted.

1053
00:49:39,120 --> 00:49:42,095
I knew that with the volume
of sales that we did,

1054
00:49:42,120 --> 00:49:43,775
that we weren't going to win.

1055
00:49:43,800 --> 00:49:46,615
But I didn't think we were going
to lose, and I didn't think

1056
00:49:46,640 --> 00:49:49,335
that Gordon would be as disappointed
as he seemed.

1057
00:49:49,360 --> 00:49:51,775
So, I'm taking it a bit hard.

1058
00:49:51,800 --> 00:49:53,295
I worked my knuckles off,

1059
00:49:53,320 --> 00:49:55,615
working all the way through that,
and I think

1060
00:49:55,640 --> 00:49:57,935
that was shown. If it wasn't for me,
the rest of the challenge

1061
00:49:57,960 --> 00:49:59,175
would have fallen apart.

1062
00:49:59,200 --> 00:50:01,815
I absolutely should not be
the person leaving today.

1063
00:50:05,760 --> 00:50:07,135
Sit down, Gary, please.

1064
00:50:08,960 --> 00:50:10,175
Hello, Gordon.

1065
00:50:10,200 --> 00:50:11,215
Rachel, sit down.

1066
00:50:13,760 --> 00:50:15,895
Kris. OK.

1067
00:50:15,920 --> 00:50:18,135
Out of all three of you,
who was the most experienced

1068
00:50:18,160 --> 00:50:20,095
in executing pizzas? Kris.

1069
00:50:20,120 --> 00:50:22,455
That's a little bit stupid of you
to turn around and take

1070
00:50:22,480 --> 00:50:26,255
the reins because you are leading
the team down the wrong path,

1071
00:50:26,280 --> 00:50:29,135
and there was one guy in that team
that was more experienced than both

1072
00:50:29,160 --> 00:50:31,695
of you put together. I don't think
that I necessarily led us

1073
00:50:31,720 --> 00:50:32,935
down the wrong path.

1074
00:50:32,960 --> 00:50:35,135
I think all the decisions we made
were collective.

1075
00:50:36,480 --> 00:50:38,015
The team was led by Rachel.

1076
00:50:38,040 --> 00:50:40,535
She had the least experience
in that field.

1077
00:50:40,560 --> 00:50:45,255
You've successfully hosted many
pizza pop-ups with your brother.

1078
00:50:45,280 --> 00:50:47,015
This was yours to win.

1079
00:50:47,040 --> 00:50:51,335
Why let someone lead that team where
they were incapable of leading?

1080
00:50:51,360 --> 00:50:53,935
She just appointed herself.
After the conversation with you

1081
00:50:53,960 --> 00:50:56,735
last week, she had it in her head
that it was hers and hers alone,

1082
00:50:56,760 --> 00:50:59,015
and there was no wrestling away
from that.

1083
00:51:01,920 --> 00:51:04,935
Why didn't you draw on Kris
with a pizza background?

1084
00:51:04,960 --> 00:51:06,655
I tried to. I asked Kris.

1085
00:51:06,680 --> 00:51:08,975
He wasn't really stepping forward
to open his mouth.

1086
00:51:09,000 --> 00:51:11,215
It was like drawing blood
from a stone.

1087
00:51:11,240 --> 00:51:15,295
He could have driven that team
to victory and he refused to -

1088
00:51:15,320 --> 00:51:16,695
is that what you're saying?

1089
00:51:17,760 --> 00:51:21,135
Yeah, basically. He could have had
a bigger voice in that.

1090
00:51:22,400 --> 00:51:25,215
Let's talk
about the vegetarian pizzas.

1091
00:51:25,240 --> 00:51:28,255
That piazza was packed
with tourists,

1092
00:51:28,280 --> 00:51:32,535
and you go for two of the most
complex, strong, smelly cheeses

1093
00:51:32,560 --> 00:51:37,015
on a pizza. I know,
Gary pushed for the gorgonzola.

1094
00:51:37,040 --> 00:51:39,535
I pointed out that I thought
that it was too strong,

1095
00:51:39,560 --> 00:51:41,775
but I took his advice on board
because he's a chef.

1096
00:51:43,320 --> 00:51:45,255
In your mind, a vegetarian pizza,

1097
00:51:45,280 --> 00:51:46,815
what should be on that pizza?

1098
00:51:46,840 --> 00:51:50,575
Artichokes, aubergine.
Fucking vegetables. Yeah, exactly.

1099
00:51:50,600 --> 00:51:52,415
And we smeared it with cheese.

1100
00:51:52,440 --> 00:51:54,535
You totally misjudged
your customers.

1101
00:51:54,560 --> 00:51:57,015
It was a profit challenge.
That was it.

1102
00:51:57,040 --> 00:52:00,935
Profit. I hold my hands up
and say that it was mostly my fault

1103
00:52:00,960 --> 00:52:03,855
because... You don't strike me as
the kind of guy, that potentially

1104
00:52:03,880 --> 00:52:06,215
I'll go into business with,
that misses the fucking brief.

1105
00:52:07,840 --> 00:52:10,175
How could it go so wrong?

1106
00:52:10,200 --> 00:52:12,935
We had two strong cheeses,
so from that perspective

1107
00:52:12,960 --> 00:52:14,815
they completely misjudged.

1108
00:52:14,840 --> 00:52:17,295
Kris... They didn't even diversify
what the options were,

1109
00:52:17,320 --> 00:52:19,855
so if someone came in and didn't
like a strong cheese, there was no

1110
00:52:19,880 --> 00:52:22,295
option for them. You're sounding
like you weren't even there.

1111
00:52:22,320 --> 00:52:23,615
It was your area of expertise.

1112
00:52:26,640 --> 00:52:29,935
When the pizza experts came in,
they told me that they were ignored

1113
00:52:29,960 --> 00:52:32,135
for about three minutes
at the front of the queue.

1114
00:52:32,160 --> 00:52:36,335
You were way more concerned talking
to Kris and Gary, as opposed

1115
00:52:36,360 --> 00:52:39,775
to serving your customers.
That's an insult to any customer.

1116
00:52:39,800 --> 00:52:42,815
I must be completely on a different
planet, then, because when they came

1117
00:52:42,840 --> 00:52:45,295
I felt that I was personable,
that I've used my skills that I do

1118
00:52:45,320 --> 00:52:47,895
in my everyday business
and I think that I was considerate.

1119
00:52:47,920 --> 00:52:49,095
But maybe I'm wrong.

1120
00:52:51,360 --> 00:52:54,175
The pizzas leaving your shack,

1121
00:52:54,200 --> 00:52:57,375
inconsistent sizes,
undercooked in the centre.

1122
00:52:57,400 --> 00:52:58,815
Where was the quality control?

1123
00:52:58,840 --> 00:53:02,095
It was difficult for Gary to get the
consistency with the cloughs right.

1124
00:53:02,120 --> 00:53:04,495
I was putting the cheese on
while trying to spin the pizzas

1125
00:53:04,520 --> 00:53:07,055
at the same time, so I imagine
that part of that responsibility

1126
00:53:07,080 --> 00:53:09,135
lies on me. Rachel was finishing
them all off as well

1127
00:53:09,160 --> 00:53:11,135
because she wanted to be
head of quality control.

1128
00:53:11,160 --> 00:53:12,735
But you were cooking them.
Yeah, sure,

1129
00:53:12,760 --> 00:53:15,015
but I was also cooking and topping
and everything else as well

1130
00:53:15,040 --> 00:53:17,135
at the same time.
I was doing 75% of the tasks.

1131
00:53:17,160 --> 00:53:20,135
So, if you're operating two ovens,
what in the hell was Gary doing?

1132
00:53:20,160 --> 00:53:21,535
Just stretching the dough.

1133
00:53:22,920 --> 00:53:25,815
When the pizza experts came in,

1134
00:53:25,840 --> 00:53:29,375
they tried all the pizzas
from all three stalls.

1135
00:53:29,400 --> 00:53:32,375
They said that yours was the worst.
Oh.

1136
00:53:32,400 --> 00:53:37,135
It was undercooked, oddly-shaped,
and it looked horrendous.

1137
00:53:39,120 --> 00:53:41,735
I'm lost for words, young man.
Yeah, I'm lost for words as well.

1138
00:53:41,760 --> 00:53:44,015
Gordon, as a chef,
it's an absolute disgrace.

1139
00:53:45,600 --> 00:53:48,135
I said to them on many occasions,
"These pizzas are not the same,

1140
00:53:48,160 --> 00:53:50,175
"they're not the same."
What was their response?

1141
00:53:50,200 --> 00:53:52,535
They were telling me that they
thought that they were coming out

1142
00:53:52,560 --> 00:53:53,935
better each time. Wow.

1143
00:53:55,040 --> 00:53:56,895
You don't come across as a doormat.

1144
00:53:56,920 --> 00:53:59,935
I don't think you'd be where
you are today if you just allowed

1145
00:53:59,960 --> 00:54:03,935
yourself to roll over like
a fucking Labrador and get tickled.

1146
00:54:03,960 --> 00:54:06,495
If you've given up the fight,
then let me ask you this...

1147
00:54:06,520 --> 00:54:09,615
I'm not giving up the fight. Why
should you stay in this competition?

1148
00:54:09,640 --> 00:54:12,535
Why? Yeah, why? Because I know I
have the drive and determination

1149
00:54:12,560 --> 00:54:14,175
to win. I'm better than this,
Gordon,

1150
00:54:14,200 --> 00:54:16,215
and you'll notice that
in the next challenge.

1151
00:54:18,240 --> 00:54:20,215
Why should I keep you
in this competition?

1152
00:54:20,240 --> 00:54:22,135
I'm not going to throw anyone
under the bus.

1153
00:54:22,160 --> 00:54:24,255
But, truthfully, I find Kris
quite hard to work with.

1154
00:54:24,280 --> 00:54:27,015
I said that we should be doing two
pizzas at a time, keeping the ovens

1155
00:54:27,040 --> 00:54:29,095
full at all points.
Ancl he just kept saying no.

1156
00:54:29,120 --> 00:54:30,775
I might have overseen certain things

1157
00:54:30,800 --> 00:54:33,935
that I've made mistakes on, but
no-one's perfect and business isn't

1158
00:54:33,960 --> 00:54:36,015
a straight line.
Ancl I know in hindsight now

1159
00:54:36,040 --> 00:54:37,455
where the errors were made.

1160
00:54:37,480 --> 00:54:39,535
You're starting to give me
the impression

1161
00:54:39,560 --> 00:54:41,095
that you're just coasting.

1162
00:54:41,120 --> 00:54:43,535
Coasting? Yeah. Why didn't you fight
for that leadership

1163
00:54:43,560 --> 00:54:45,975
and run that shack? Well,
I did eventually. I ran the shack,

1164
00:54:46,000 --> 00:54:48,495
but the decisions that have already
been made prior to that,

1165
00:54:48,520 --> 00:54:50,895
that cost us the task.
That's as simple as it is.

1166
00:54:50,920 --> 00:54:52,095
Thanks, Kris.

1167
00:54:53,440 --> 00:54:55,255
Thank you, Rachel. Thank you.

1168
00:54:57,320 --> 00:54:58,335
Thank you, Gary.

1169
00:54:59,600 --> 00:55:00,695
Thanks, Gordon.

1170
00:55:02,280 --> 00:55:03,695
Fucking hell.

1171
00:55:17,400 --> 00:55:21,175
Right, Gary, Rachel and Kris,
thank you for that valuable time.

1172
00:55:22,280 --> 00:55:26,415
First of all, Gary, quality
control across that challenge

1173
00:55:26,440 --> 00:55:27,895
was so important.

1174
00:55:27,920 --> 00:55:30,695
Honestly, young man, at this stage
of the competition, I expected

1175
00:55:30,720 --> 00:55:32,575
more from you.

1176
00:55:32,600 --> 00:55:36,415
Rachel, I did ask you to step up,

1177
00:55:36,440 --> 00:55:38,455
but I don't think you utilised

1178
00:55:38,480 --> 00:55:41,535
the skill set that was
within your team.

1179
00:55:41,560 --> 00:55:45,135
And, Kris, you have
the most experience.

1180
00:55:45,160 --> 00:55:49,015
And quite frankly, I wasn't seeing
any of that across this challenge.

1181
00:55:49,040 --> 00:55:50,615
This has been a tough decision.

1182
00:55:53,360 --> 00:55:55,975
But the person I will not be
investing in...

1183
00:55:59,760 --> 00:56:00,855
...is Kris.

1184
00:56:02,960 --> 00:56:05,975
Take this experience
from this competition and learn.

1185
00:56:06,000 --> 00:56:11,335
Never sit back and watch something
heading for the rocks

1186
00:56:11,360 --> 00:56:13,535
that you could have changed
much earlier.

1187
00:56:14,840 --> 00:56:16,975
Yes, Gordon.
Thanks for the opportunity.

1188
00:56:17,000 --> 00:56:18,855
I'm sorry, Kris. We're done.

1189
00:56:19,960 --> 00:56:22,015
Good job. Thank you. Thank you.

1190
00:56:25,640 --> 00:56:28,415
Rachel and Gary were very close
to going home tonight,

1191
00:56:28,440 --> 00:56:30,015
but, for me, it was Kris

1192
00:56:30,040 --> 00:56:32,655
who had that wealth of knowledge
and should have been perfectly

1193
00:56:32,680 --> 00:56:34,215
placed to run this challenge,

1194
00:56:34,240 --> 00:56:36,855
and I can't go into business
with someone who sees a red flag

1195
00:56:36,880 --> 00:56:38,655
and does not react.

1196
00:56:38,680 --> 00:56:40,255
I wish Gordon all the best.

1197
00:56:40,280 --> 00:56:42,415
It's an opportunity lost
for him as well.

1198
00:56:42,440 --> 00:56:44,975
I don't think he's really got
the fair reflection of how hard

1199
00:56:45,000 --> 00:56:47,255
I've worked in these two weeks,
but I've got big plans.

1200
00:56:47,280 --> 00:56:49,015
You will see me again in the future.

1201
00:56:50,840 --> 00:56:53,255
You start doubting yourself
that you might not be as good

1202
00:56:53,280 --> 00:56:54,735
as you think.

1203
00:56:54,760 --> 00:56:57,135
But I'll continue to just keep
trying as hard as I can

1204
00:56:57,160 --> 00:56:59,975
and hopefully I'm in the winning
team next week.

1205
00:57:00,000 --> 00:57:02,215
It's good to have another chance
from Gordon.

1206
00:57:02,240 --> 00:57:05,215
I feel very grateful for it,
so I'm definitely not going to

1207
00:57:05,240 --> 00:57:06,655
end up in this position again.

1208
00:57:08,120 --> 00:57:09,255
Next time...

1209
00:57:09,280 --> 00:57:10,455
Oy, 0V!

1210
00:57:10,480 --> 00:57:12,895
I want to test your ability
to target completely

1211
00:57:12,920 --> 00:57:14,375
different markets.

1212
00:57:14,400 --> 00:57:16,935
Ooh! Oh, it's all gone wrong!

1213
00:57:16,960 --> 00:57:18,735
Can we move on? You're being rude.

1214
00:57:18,760 --> 00:57:20,375
They're cooking,
but in the wrong way.

1215
00:57:20,400 --> 00:57:21,935
You ready? Yep. Action.

1216
00:57:21,960 --> 00:57:24,815
THEY ARGUE
You can't handle taking criticism.

1217
00:57:24,840 --> 00:57:26,855
That's just turned my mouth
into a cat's arsehole.